2 cups cooked black Japonica rice
1 (14 1/2 ounce) can coconut milk
1 tablespoon creamed coconut or coconut oil
1 tablespoon coconut nectar, or other sweetener
10 dried figs, chopped
1 lemon, zested
1/2 teaspoon vanilla extract
1. Combine all ingredients in a pot.
2. Bring to a boil and then simmer for around 20 minutes, or until pudding is very thick and sticky.
3. Chill in the fridge. Eat!
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Source of recipe: I have never successfully made rice pudding before. I tried to make a rice pudding from the Betty Crocker cookbook once and literally every single time it turned out too runny or it would curdle in the pan. This pudding is made on the stove top, so I was able to keep a close eye on it. Plus it's coconut milk which doesn't curdle right?