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Creamed Coconut and Cinnamon Rice Pudding

Preparation Time
10 minutes

Cooking Time
50 minutes


Allergy Information
Vegetarian, Vegan, Dairy Free, Lactose Free, Wheat Free, Gluten Free


  • 100g Lucy Bee Creamed Coconut
  • 425ml water
  • 75g risotto rice
  • A pinch of Lucy Bee Himalayan Salt
  • 400ml Lucy Bee Coconut Milk
  • 1 tsp. vanilla extract
  • 1 tbsp. lucuma powder
  • ½ tbsp. Lucy Bee Cinnamon Powder


  1. To begin with, add the Lucy Bee Creamed Coconut and the water to a food processor and blitz until combined to make coconut milk.
  2. In a saucepan, add all the ingredients and stir together.
  3. Bring the pan to the boil then reduce the heat and cover with a lid. Simmer for 40 minutes, stirring occasionally. It’s cooked once the rice has swelled and absorbed the milk and lost the crunch.
  4. Serve in a bowl with your favourite toppings - we added a spoonful of the coconut milk and some dried fruit.

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