Vegan Coconut Payasam
Serves: 4 servings
  • ½ cup of long grain rice
  • 1-1/2 cups of coconut milk
  • 1-1/2 cups of almond milk
  • Option: Almond milk instead of coconut milk
  • 1 tbsp. of currants or raisins
  • ½ tsp. ground cardamom
  • 2 bay leaves
  • 4 tsp. of slivered almonds
  • 4 tsp. of turbinado sugar
  • Option: ¼ cup of broken vermicelli
  1. Bring the coconut and almond milk to a boil. Add all of the ingredients and stir. Cover the pot and reduce the heat to low. Cook this for about 18‐20 minutes.
  2. Chill the dessert for about 30 minutes. Add more coconut milk as necessary once it is fully chilled.
  3. Option: Break the vermicelli, then toast it over a medium heat in a dry pan until it browns. Add it to the pot with the rest of the ingredients.
Recipe by Go Dairy Free at