The silky texture of Vegan Kheer with Coconut Milk creates an irresistible dairy-free version of this beloved Indian dessert. Fragrant basmati rice simmers in creamy coconut milk, infused with warming cardamom and delicate saffron threads, transforming this traditional treat into a plant-based delight without sacrificing any of its indulgent nature. The subtle tropical notes from the coconut perfectly complement the aromatic spices, creating a sensory experience that rivals any conventional kheer.
This vegan adaptation honors centuries-old culinary traditions while embracing modern dietary preferences, making it perfect for mixed-diet gatherings. Whether you’re celebrating Diwali, hosting a dinner party, or simply craving something sweet, this coconut milk kheer delivers satisfaction beyond expectations. The beauty lies in its simplicity – just a handful of quality ingredients come together to create a dessert that feels both familiar and extraordinary at once.
Vegan Kheer with Coconut Milk
Equipment
Ingredients
- 1/2 cup basmati rice rinsed and drained
- 2 cups coconut milk full-fat
- 1 cup almond milk or any plant-based milk
- 1/4 cup maple syrup or coconut sugar
- 1/2 tsp cardamom powder
- 1/4 cup chopped almonds or cashews
- 1/4 cup raisins
- 1 tsp rose water optional
- 1 tbsp chopped pistachios for garnish
Instructions
- In a saucepan over medium heat, combine the rinsed basmati rice and coconut milk.
- Stir in the almond milk and bring to a gentle simmer, stirring occasionally.
- Cook for 20-25 minutes, or until the rice is soft and the mixture thickens.
- Add the maple syrup, cardamom powder, chopped almonds, and raisins. Stir well.
- Simmer for another 5 minutes, then remove from heat and mix in the rose water if using.
- Serve warm or chilled, garnished with chopped pistachios.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of almond milk if needed.
- Customization: Add saffron strands for an extra luxurious flavor.
- Serving Tip: Enjoy warm or cold, topped with fresh mango or shredded coconut for added texture.
Nutrition
The Cultural Heartbeat Behind Vegan Kheer
Kheer (also known as payasam in South India) holds a cherished place in Indian culinary tradition, appearing at weddings, religious ceremonies, and festive celebrations for centuries. Traditionally prepared with dairy milk, rice, and sugar, this beloved pudding symbolizes prosperity and good fortune. The vegan adaptation with coconut milk represents a beautiful evolution that maintains the essence of the original while embracing plant-based ingredients.
In many Indian households, kheer preparation is a ritual passed down through generations. The aromatic blend of cardamom, saffron, and sometimes rose water creates a multisensory experience that transcends the mere act of eating. By substituting coconut milk for dairy, this vegan dessert maintains cultural significance while making room for those with dietary restrictions or ethical considerations.
The creamy consistency and delicate sweetness make Vegan Kheer with Coconut Milk a perfect conclusion to any meal. Its versatility allows it to be served hot, warm, or chilled depending on personal preference and weather conditions. The coconut adds subtle tropical notes that complement the traditional spice profile beautifully.
Essential Ingredients and Equipment for Coconut Milk Kheer
Creating the perfect Vegan Kheer with Coconut Milk starts with selecting high-quality, fresh ingredients. The foundation of this dessert relies on these key components:
- 1 cup basmati rice (for authentic texture and aroma)
- 3 cups full-fat coconut milk (divided)
- 1½ cups water
- ½ cup sugar, jaggery, or date paste (adjustable to taste)
- ½ teaspoon cardamom powder
- ⅛ teaspoon saffron strands
- ½ cup shredded coconut or coconut powder (optional)
- ⅛ teaspoon nutmeg powder (optional)
- 2 tablespoons raisins or chopped nuts (optional)
For the best results when making this coconut milk-based pudding, I recommend having the following equipment ready:
- Instant Pot or pressure cooker (for faster cooking)
- Alternatively, a heavy-bottomed pan (for stovetop method)
- Wooden spoon or silicone spatula (to prevent scratching)
- Measuring cups and spoons
- Fine-mesh sieve (for rinsing rice)
- Airtight containers (for storage)
When selecting coconut milk, opt for full-fat varieties that will provide the richest and creamiest texture. Canned coconut milk typically works better than carton varieties for this recipe as it contains more fat content. This helps mimic the richness of traditional dairy-based kheer.
Step-by-Step Guide to Perfect Vegan Kheer
Creating delicious Vegan Kheer with Coconut Milk is surprisingly simple when you follow these detailed steps. The process unfolds gradually, allowing the flavors to develop and merge beautifully.
Preparation (10 minutes):
- Thoroughly rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
- Drain well and set aside.
- If using saffron, soak the strands in 2 tablespoons of warm water to release their color and flavor.
- Measure out all remaining ingredients and have them ready.
Instant Pot Method (30 minutes):
- Add the rinsed rice, 1½ cups coconut milk, water, sugar (or alternative sweetener), cardamom powder, soaked saffron with its liquid, and nutmeg (if using) to the Instant Pot.
- Stir well to combine all ingredients.
- Seal the lid and set to PORRIDGE mode for 20 minutes.
- Allow natural pressure release (about 10 minutes).
- Open the lid and lightly mash some of the rice with the back of a spoon to create a creamy texture.
- Stir in the remaining 1½ cups of coconut milk and any optional add-ins (nuts, raisins, shredded coconut).
- Mix thoroughly and adjust sweetness if needed.
Stovetop Method (45-50 minutes):
- Combine rinsed rice, 1½ cups coconut milk, and water in a heavy-bottomed pan.
- Bring to a gentle boil over medium heat, then reduce to low.
- Stir frequently to prevent sticking and burning.
- Cook for about 30-35 minutes until the rice is very soft and the mixture begins to thicken.
- Add sugar (or alternative sweetener), cardamom powder, saffron with its soaking liquid, and nutmeg (if using).
- Continue to cook for another 5-7 minutes, stirring constantly.
- Remove from heat and stir in the remaining 1½ cups of coconut milk and optional add-ins.
- Cover and let rest for 5 minutes before serving.
The kheer will continue to thicken as it cools, so if you prefer a thinner consistency, you can add a splash more coconut milk just before serving. For special occasions, garnish with additional pistachios, almonds, or a few saffron strands for an elegant presentation.
Nutritional Information and Serving Size
Vegan Kheer with Coconut Milk offers a delicious treat with the following nutritional profile per serving (approximately ½ cup serving):
- Calories: 285
- Total Fat: 18g
- Saturated Fat: 16g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 3g
This recipe yields approximately 6 servings. While coconut milk makes this dessert relatively high in fat, it contains beneficial medium-chain triglycerides (MCTs). The recipe can be modified to reduce sugar content by using natural sweeteners like date paste or monk fruit sweetener if desired.
For those monitoring their intake, this dessert works perfectly as part of a vegan celebration menu. The perfect portion size allows you to enjoy its richness without overindulgence.
Creative Variations and Expert Tips
One of the joys of making Vegan Kheer with Coconut Milk is how adaptable the recipe can be. Try these exciting flavor variations to customize your kheer:
- Fruit-Infused: Add mango puree or finely diced fresh pineapple for a tropical twist
- Rose and Pistachio: Add 1-2 teaspoons of rose water and garnish with crushed pistachios
- Chocolate: Stir in 2 tablespoons of vegan dark chocolate chips while the kheer is hot
- Coconut Caramel: Swirl in 2 tablespoons of coconut caramel sauce before serving
- Chai-Spiced: Add a pinch of cinnamon, clove, and ginger with the cardamom
For the most successful results, keep these professional dessert-making tips in mind:
- Always use full-fat coconut milk for the creamiest texture
- Stir frequently when cooking on the stovetop to prevent burning
- If the kheer seems too thick after cooling, thin it with a splash of coconut milk
- For a smoother texture, partially blend the cooked kheer with an immersion blender
- Always add the second portion of coconut milk after cooking for the best flavor and texture
- Let the kheer rest for at least 15 minutes before serving to allow flavors to meld
The beauty of this dessert lies in its adaptability across seasons. In winter, serve it warm with a sprinkle of warming spices like cinnamon. During summer months, chill it thoroughly and pair with fresh berries for a refreshing treat.
Storage Solutions for Vegan Kheer with Coconut Milk
Proper storage of Vegan Kheer with Coconut Milk preserves its creamy texture and delicate flavors. To maintain optimal freshness, follow these storage guidelines carefully:
Refrigeration (Short-Term Storage):
- Allow kheer to cool completely to room temperature (no more than 2 hours)
- Transfer to airtight glass or BPA-free plastic containers
- Refrigerate for up to 3-4 days
- Stir well before serving, as separation may occur
- If needed, add a splash of coconut milk to restore creaminess
Freezing (Long-Term Storage):
- Cool completely before transferring to freezer-safe containers
- Leave ½-inch headspace to allow for expansion
- Label with date and freeze for up to 1 month
- Thaw overnight in the refrigerator
- Reheat gently on the stovetop, stirring frequently
- Add fresh coconut milk to restore original consistency if needed
When storing Vegan Kheer with Coconut Milk for special occasions like vegan holiday gatherings, consider portioning it into individual serving containers before freezing. This makes it easier to thaw only what you need without compromising the texture of the entire batch.
For the most authentic flavor and texture, I recommend consuming refrigerated kheer within 2 days. The delicate spice notes are most prominent during this time before gradually diminishing.
Celebrating Traditions Through Plant-Based Innovation
Vegan Kheer with Coconut Milk represents the beautiful harmony between honoring cultural traditions and embracing modern dietary choices. This adaptation maintains the soul of classic kheer while opening its enjoyment to a broader audience. The rich creaminess of coconut milk paired with fragrant basmati rice creates a luxurious dessert experience that feels both indulgent and mindful.
Beyond its delicious taste, this plant-based version carries forward the celebratory spirit associated with traditional kheer. It serves as a reminder that compassionate food choices can still connect us to cultural heritage and shared memories. Whether served at a festive gathering or enjoyed as a simple comfort on a quiet evening, each spoonful tells a story of culinary evolution and inclusive hospitality.
I encourage you to make this recipe your own by experimenting with different sweeteners, spice combinations, or add-ins that speak to your personal taste. The joy of cooking lies in these personal touches that transform a recipe into a signature dish that friends and family will request time and again. And if you’re looking for more vegan dessert inspiration, don’t hesitate to submit your own creative recipe to share with our community of dessert enthusiasts.