Our Blueberry & Lavender Coconut Rice Pudding is for those times when you want a very specific type of dessert, one that feels like a warm, cozy blanket but doesn’t leave you feeling like you need a nap afterward. It’s creamy, lightly sweet, and has a subtle floral thing going on thanks to the lavender. It’s also doesn’t hurt that it’s a one-pot wonder. 

And, I know what you’re thinking: “Lavender? In my dessert? Isn’t that what grandma uses in her drawer sachets?” I need you to trust me on this. We’re using just enough to make it delicate and fancy, not so much that your pudding tastes like bath soap. 

Why This Recipe Works

• Coconut Milk Means Creamy Goodness: Full-fat coconut milk gives the pudding a velvety texture.

• Arborio Rice for MORE Creaminess: It’s the same stuff used in risotto, so it naturally gives the pudding that rich, creamy vibe.

• Maple Syrup for a Subtle Sweetness: No refined sugar here! Just enough maple syrup to make your taste buds happy without sending you into a sugar coma.

• Blueberries + Lavender = Fancy Without Trying Too Hard: Juicy bursts of blueberries and a hint of lavender make you feel like you’re eating at a chic brunch spot, minus the overpriced mimosas.

The Health Benefits

• Blueberries: Packed with antioxidants and vitamin C. They’re essentially nature’s candy, and are amazing for your brain and skin.

• Lavender: Known for its calming properties, it helps with relaxation and might even improve sleep! A dessert that doubles as self-care? Uhh, yes please.

• Coconut Milk: Full of healthy fats that keep you satiated and give your skin a dewy glow.

• Maple Syrup: Natural, unrefined sweetness, and contains minerals like manganese and zinc. It’s sweet but still looking out for you.

• Lemon Zest: Adds a bright citrus note and a boost of vitamin C to keep things fresh and balanced.

Ingredients You’ll Need

• 1 cup arborio rice (or any white rice you’ve got hanging out in the pantry)

• 1 ½ cups water

• 1 (14 oz) can full-fat coconut milk

• 1 cup fresh or frozen blueberries

• ¼ cup maple syrup

• 1 teaspoon dried culinary lavender (just a pinch goes a long way!)

• ½ teaspoon vanilla extract

• ¼ teaspoon salt

• ½ teaspoon lemon zest (optional, but highly recommended)

• ¼ cup coconut yogurt

Substitutions

• No Arborio Rice? Use jasmine, basmati, or any other white rice. Just adjust cooking time slightly.

• No Coconut Milk? Almond milk or oat milk can work, but you’ll lose some creaminess. Add a splash of extra coconut yogurt at the end if needed.

• Maple Syrup Swap? Honey or agave syrup works too.

• Wanna Skip the Lavender? Totally fine. Leave it out, and you’ve got a classic blueberry coconut rice pudding.

Step-by-Step: How to Make It

Step 1: Simmer the Rice

• Bring 1 ½ cups of water to a boil in a medium saucepan.

• Add the rice, reduce heat to low, cover, and let it simmer for about 10 minutes until most of the water is absorbed.

Step 2: Add the Good Stuff In

• Stir in the coconut milk, blueberries, maple syrup, lavender, vanilla, and salt.

• Simmer over low heat, stirring occasionally, for 20–25 minutes. The rice should be tender, and the pudding should thicken up nicely.

Step 3: Check the Consistency

• If the pudding gets too thick (because rice is a sponge), just add a splash of coconut milk to loosen it up.

• Stir in the lemon zest for a pop of brightness that cuts through the richness.

Step 4: Garnish

• Scoop into bowls and top with a dollop of coconut yogurt, extra blueberries, a drizzle of maple syrup, and a sprinkle of lavender if you’re feeling fancy.

Tips for Perfect Pudding

• Stir Occasionally – This keeps the pudding from sticking to the bottom and burning (because nobody wants crunchy rice pudding).

• Taste as You Go – Blueberries can vary in sweetness. If they’re super tart, add a little extra maple syrup at the end.

• Don’t Skip the Lemon Zest – It balances the richness of the coconut milk and makes everything pop.

FAQs

Can I make this ahead of time?
Absolutely. Store it in the fridge for up to 3 days. Just add a splash of coconut milk when reheating to bring it back to life.

Can I use dried blueberries instead of fresh or frozen?
Yep! Rehydrate them in warm water for about 10 minutes before adding them to the mix.

What if I don’t have lavender?
No worries. Just leave it out. You’ll still get a rich, creamy pudding with some coconut-blueberry magic.

Can I make this sugar-free?
Swap the maple syrup for a sugar-free sweetener like monk fruit or stevia.

Is this gluten-free?
100%! Just make sure your vanilla extract is certified gluten-free if you’re being extra careful.

Dessert Time!

Let us know how you like this one, and if you customized it to your liking. We love when you share tips and tricks with the rest of Steamy Fam in the comments. May we all contribute to each other’s delicious eats!

Blueberry & Lavender Coconut Rice Pudding

Creamy, lightly sweetened, and kissed with a hint of floral lavender, this rice pudding is pure comfort in a bowl. Made with coconut milk, juicy blueberries, and a touch of maple syrup, it’s a dairy-free and gluten free dessert that feels indulgent but is surprisingly wholesome.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 39 minutes mins

Course Dessert

Cuisine American

Servings 4 people

Calories 454 kcal

Ingredients

  

1x2x3x

• 1 cup arborio rice (or any white rice you have on hand)
• 1½ cups water
• 1 can full-fat coconut milk (14oz)
• 1 cup blueberries fresh or frozen
• ¼ cup maple syrup
• 1 tsp lavender
• ½ tsp vanilla extract
• ¼ tsp salt
• ½ tsp lemon zest
• ¼ cup coconut yogurt

Instructions

 

• In a medium saucepan, bring the water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 10 minutes, until most of the water is absorbed.
• Stir in the coconut milk, blueberries, maple syrup, lavender, vanilla, and salt. Simmer over low heat, stirring occasionally, for 20–25 minutes, until the rice is tender and the pudding has thickened.
• If the pudding is too thick, add a splash of coconut milk to loosen it. Stir in lemon zest for added brightness.
• Top with a scoop of coconut yogurt, extra blueberries, a drizzle of maple syrup, and a sprinkle of lavender before serving.

Nutrition

Calories: 454kcalCarbohydrates: 63gProtein: 6gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 167mgPotassium: 323mgFiber: 2gSugar: 17gVitamin A: 24IUVitamin C: 7mgCalcium: 67mgIron: 5mg

Keyword dairy free, gluten free, herbs

Tried this recipe?Let us know how it was!