Vegan Coconut Pumpkin Porridge
A softly sweet vegan porridge made with steamed kabocha pumpkin and coconut milk, blended with tender glutinous rice. Comforting when warm, refreshing when chilled — a gentle recipe for slow mornings and quiet afternoons.
Equipment
- kitchen knife
- cutting board
- Bowl
- Spoon
- steamer
- rice cooker
- hand blender
- wooden spatula
- pot
Ingredients
For the porridge:
- ¼ cup glutinous rice using a 180ml rice cooker cup
- 200 ml water
For the pumpkin:
- 250–300 g kabocha squash adjust to taste
To finish:
- 1 tablespoon sugar or to taste
- Up to 7 tablespoon full-fat coconut milk add gradually
Instructions
- Cook the rice: Rinse the glutinous rice and place it in the rice cooker with 200 ml of water. Cook on porridge mode (no soaking needed). Once finished, transfer to a pot.¼ cup glutinous rice, 200 ml water
- Steam the pumpkin: Remove seeds and pulp from the kabocha. Place in a steamer with the skin facing sideways to prevent excess water. Steam until a skewer slides in easily — about 15–20 minutes for large pieces, 10–15 for small. Let cool completely, then scoop out the flesh into a bowl.250–300 g kabocha squash
- Combine and blend: Add the pumpkin flesh to the pot of rice porridge. Use a hand blender to mix until smooth and creamy.
- Sweeten: Stir in 1 tablespoon of sugar, or adjust to your taste.1 tablespoon sugar
- Add coconut milk: Add coconut milk one tablespoon at a time, tasting as you go. Stop when it reaches your desired richness — up to 7 tablespoons.Up to 7 tablespoon full-fat coconut milk
- Serve: Serve warm, stirring gently as you reheat to avoid sticking. Or chill in the fridge and enjoy cold as a light dessert.
Notes
- Use sweet, dense pumpkin varieties like bocchan kabocha or Roron for best results. Avoid watery squash like butternut.
- Sweeten before adding coconut milk — this helps draw out the aroma without overwhelming the natural sweetness of the kabocha.
- If eating warm, reheat slowly and stir with a spatula to avoid sticking.
- For the smoothest result, blend the porridge and pumpkin thoroughly.
- Chill for at least 2–3 hours if serving as a cold dessert.