INDIAN KHEER (rice pudding) – VEGAN and Coconut-Based!


  • 3 cups water
  • 1/2 cup Coconut Ki™ Creamer
  • 1/4 cup basmati white rice
  • 6 to 8 seeds of green cardamom pods, finely crushed
  • 1 tbsp brown sugar or to taste
  • 6 drops of coconut flavorall stevia
  • 2 tbsp raw almonds, chopped fine
  • 2 tbsp unsalted pistachios, chopped fine


  1. In a deep pan, mix Coconut Ki™ Creamer with water.
  2. Add cardamom seeds and rice. Bring to a gentle boil on medium high heat.
  3. Lower the heat and simmer the mixture for about 45minutes until the mixture has boiled down, the rice is soft and the mixture has thickened.
  4. Stir in sugar, stevia and almonds. Mix well for 5 minutes until the sugar is dissolved.
  5. Remove from heat and garnish with the Pistachios
  6. Serve warm or cold (I prefer cold).

Serves 4-6 people