Coconut Rice Porridge Recipe

Sydney Oland

As a person who steers more toward bacon and steak in the morning, this is one of the precious few sweet dishes that graces my breakfast table with any regularity. Inspired by a coconut breakfast porridge found commonly throughout the Caribbean, this aromatic dish makes for a wonderful and filling vegan brunch. The thing that brings me back time and again is the simple harmony of the floral cardamom, sweet vanilla, and rich coconut. For those of you out there like me, give this dish I try. I'm sure you'll find yourself craving it as often as bacon and eggs in no time.

Recipe Facts

Active: 10 mins
Total: 40 mins
Serves: 4 servings

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  • 1 cardamom pod
  • Pinch of salt
  • 3/4 cups long grain rice
  • 1 1/2 cups coconut milk
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup sweetened coconut flakes
  • 1 mango, peeled and cut into 1/2 inch pieces
  • 1 lime, cut into wedges


  1. Bring 1 1/2 cups water, cardamom pod, and pinch of salt to a boil, add rice and return to a boil then cover and cook over low heat until water has been fully absorbed and rice is cooked, about 20 minutes.

  2. Remove lid, and fluff rice with a fork. Add coconut milk, sugar, and vanilla extract and bring to a simmer over medium heat. Simmer until mixture has thickened, about 5 minutes. Remove from heat and serve immediately garnished with coconut flakes, mango, and lime wedges.