This easy vegan coconut rice pudding cake recipe is just perfect if you want a simple no-bake dessert that is delicious and healthy! Serve the rice pudding chilled in cake form with crispy oat cookie crust or enjoy it warm in glasses for a quick snack or even for breakfast!
Line the bottom of a 7-inch springform pan with parchment paper.
Place the cookies in a food processor (or in a blender) and process into fine crumbs. (Or place the cookies in a freezer bag and crush them with a rolling pin.)
Transfer the cookie crumbs to a bowl, pour in the melted vegan butter and stir to combine. Press the cookie mixture evenly onto the bottom of the prepared springform pan. Then place in the fridge or freezer for 15 minutes to firm up or pre-bake the crust for a crispier result as mentioned in the recipe notes.
Coconut rice pudding
Add the coconut milk to a saucepan and bring to the boil. Stir in the rice and simmer on low heat for about 30 minutes or according to the package instructions. Add sugar and vanilla to taste and set aside for about 10 minutes.
Spread the rice pudding on the chilled cookie crust, smoothing out evenly. Place the cake in the fridge for at least 4 hours (or better overnight) to set.
Place the raspberries in a saucepan and heat until thawed. Smash the raspberries with a fork, stir in the sugar and bring to a boil. In a cup, dissolve the cornstarch in a little bit of water, then stir it into the raspberry puree. Bring to the boil again and simmer for about 1-2 minutes, or until thickened. Let cool slightly while it thickens even more.
Once the rice pudding cake has set, gently cut around the sides of the springform pan with a sharp knife. Then, carefully remove the cake. Spread the raspberry topping on top and garnish with fresh raspberries, shredded coconut flakes or other toppings you like. Serve chilled and enjoy!
Cookies: I used vegan oat cookies, but you can use any (gluten-free) crunchy cookies of your choice or substitute granola.
Coconut milk: I used full-fat canned coconut milk, but you can also use other non-dairy milk or cream, such as oat, soy, cashew or almond milk. Just make sure it is higher in fat and not too watery or the rice pudding won't be as rich and creamy.
Pre-baking: If you want a crispier cookie crust, you can pre-bake it in a preheated oven at 355°F (180°C) for about 5-6 minutes. Then let it cool for about 20 minutes before adding the rice pudding.
The preparation time does not include chill time.
Please read my blog post for further information about this recipe.