Find out how to make these vegan coconut mochi bites! Thin & crispy on the outside while soft & chewy on the inside. A perfect snack or dessert for when you’re craving something sweet!
I can’t get enough of these vegan coconut mochi bites. I love mochi desserts because of their chewy texture, crunchy exterior, and how easy they are to make.
These little mochi bites are perfect to bring to parties or picnics. They travel well and you can make these the day before. Just wait for them to completely cool and then store them in an airtight container. Also kids absolutely love them. I brought these for my friend’s son’s birthday party and they were completely gone in no time. 
Tips for Vegan Coconut Mochi:
- Use Mochiko or another sweet rice flour. Stay away from regular rice flour as it’s completely different and you won’t get the right result.
- I used light coconut milk for these but you can use fattier coconut milk for if you want something more rich.
- Allow these to completely cool before eating. The texture will set up and get firmer as it cools, which is what gives these coconut mochi bites their chewy texture.
These vegan coconut mochi bites are egg and dairy free and are a lighter version of my Chewy Butter Mochi recipe. They both taste delicious! These have a more delicate exterior with a thinner, crispier crust whereas the Chewy Butter Mochi recipe has a thicker, crunchier crust. Try both if you’re a fan of mochi and decide which one you like better!
As you can see in the photo below, the interior is so stretchy and chewy. It’s a really interesting, unique texture if you’ve never had this before. The best way I can describe this is kind of similar to stretchy melted cheese but more chewy but I think it’s best to just try these for yourself!
I hope you make these vegan coconut mochi bites! Please share, rate, and comment below. It means a lot to me and I’d love to hear from you!
Don’t forget to subscribe to my newsletter for recipe updates and occasional kitchen tips and tricks! Also come find me on Pinterest, Facebook, Instagram, and Twitter. Stop by and leave me a message! I love reading your comments!
Thanks so much for stopping by!
Check out these other recipes!
-
- Chewy Butter Mochi
-
- Giant Flourless Chocolate Cookies
-
- Bakery Swiss Roll Cake
-
- Custard Bread Pudding With Vanilla Sauce
*This post may contain affiliate links which means any purchases made through my link pay out a small commission without any extra cost to you. All opinions are my own and I only recommend products that I know, personally use, and trust. For more information, please see my Privacy Policy.
Vegan Coconut Mochi Bites
Equipment
Ingredients
- 2 cups Mochiko sweet rice flour
- 1 cup sugar
- 1 can lite coconut milk 400ml
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- 1/3 teaspoon baking powder
- pinch of salt
- Cooking spray or non-dairy butter to grease your pan
Instructions
- Preheat your oven to 350 degrees F.
- Combine all the ingredients into a large bowl and mix together until you reach a smooth batter.
- Grease a mini muffin pan with cooking spray or non-dairy butter. Fill the pan 3/4 of the way full and bake for about 45 minutes or until they turn golden brown.
- Allow them to completely cool before serving. They will firm up and become chewy once cooled.
Nutrition
*Nutritional information is an estimate, calculated using online tools.
Candice
No where near vegan but I am all about trying all types of desserts. I made these according to the recipe and they were amazing! Next time, I’ll use full fat coconut milk.
Jamie
Thanks so much Candice! So happy you enjoyed it! 🙂
Olivia
This looks amazing!! Quick question, for this recipe, do you use single-acting or double-acting baking power?
Jamie
Hi Olivia! I use double acting baking powder. Hope you enjoy this! 🙂
Kathryn
The texture of these is so much fun! I did use full fat coconut milk as I didn’t have any lite – it worked so well and was super decadent. yum!
Samantha
I just made them and they’re so good! Are there 137 calories in 1 or 8?
Jamie
Hi Samantha! So glad you enjoyed them! There are 8 servings in this recipe and it’s 137 calories per serving. Hope that helps!
Lily
Thanks for the recipe! What is the best way to store these and how long for freshness once cooked?
Jamie
Hi Lily! For storage, I would wait until they are completely cooled and then store them in an airtight container. If they’re still warm, it might cause condensation and they can get a bit soggy. They can stay on the kitchen counter for a day but then I would store them in the fridge for up to 3 or 4 days. To reheat, I like to pop them in a toaster oven until they’re slightly warm and softened up. Hope you enjoy! 🙂
Sam
Hey! These look really great! How many bites does the recipe yield? It says 8 servings but how many bites would that be? Thanks! x
Mij
Can regular full fat coconut milk be substituted for lite coconut milk?
Jamie
Hi Mij! I haven’t tried full fat coconut milk but I don’t see why you couldn’t use it. The batter will be thicker though so you may want to check how it’s baking in the oven. Hope you enjoy! 🙂
Mor
Looks awesome!
Can I use regular white rice flour?
Thanks you ❤️
Jamie
Hi Mor! I wouldn’t use anything besides sweet rice flour. Mochiko is a popular brand. Regular white rice flour is completely different and will definitely not be the same so I would avoid it for this recipe. Hope you enjoy!
Linda
This recipe is amazing! I’ve made them twice now and love the crust like outside and the chewy inside! And yay for it being vegan!
Jamie
Thanks Linda! So glad you enjoyed them!
Claire Szeto
Your recipe is amazing! I had a few bags of sweet/glutinous rice flour (gluten-free household) and was searching for ways to work with this, and thought these were in line with our family’s current obsession with Mochi Doughnuts. I can say that this made the purchase of mini-muffin tin worthwhile. I made only one substitution – I’m Asian and we like our Mochi to be less sweet than most western palates – halved the sugar and also substituted fine grain coconut sugar for the cane sugar. They came out awesome; the nose of coconut and vanilla are heavenly together, One question though – how many actual mini-muffins is this supposed to make? I’m assuming 48, as it looked like only 1/2 of the batter got put into the muffin tin. I just microwaved the remaining batter and shaped Mochi balls because we only had one muffin tin and couldn’t wait a whole 45 minutes for the second batch!
Melanie
Love love love this recipe! Made it for my family and have made it at least 3 more times since! Only issue is that no matter what we’ve tried, we can’t get them to puff up/rise like in the pictures 🙁 Any idea on what could be the problem?
Jamie
Hi Melanie! So glad you like it! 🙂 For the rising issue, I’d check to see if the baking powder is fresh as it loses its efficacy the older it gets. Otherwise, the batter might have too much liquid or the oven temperature isn’t high enough. You may want to adjust the amount of coconut milk and increase the temperature just a little bit and keep an eye on it. Let me know how that works!
Wendy
I brought this to a potluck once and now it’s become one of my most requested items to bring. One of my friends asked if I could incorporate mango into it. How would you recommend I do that? Thanks in advance!
Jamie
Hi Wendy! That’s so great to hear that people love them! Oh that’s a great idea to make them mango flavored. I would suggest using mango juice, puree, or mango concentrate instead of water. You’d also want to adjust the sugar since the mango juice/puree/concentrate is already sweet. If you feel there’s not enough mango flavor, you can try adding more and reducing some of the coconut milk as well. This will require some testing as I haven’t tried this before but this would be the approach I would take. 🙂
Anita
This mochi muffin is so easy and super delicious, and it’s great that they are vegan too so I can make some for my vegan friends. We love the contrast between the crust and the chewy center.
Samantha
If I wanted to make these chocolate flavor, how would I incorporate it? Cocoa powder or melted chocolate? Thanks!
Jamie
Hi Samantha! That’s a great idea to make these chocolate flavored! For that, you can add cocoa powder to the mix as it’ll incorporate nicely in the batter. Hope you enjoy them! 😊
Rishabh
Hey I made this and it was good. I added 1-2 tablespoons of matcha powder to the batter as a twist, and nothing disastrous happened, but I found it hard to taste the matcha. If I do it again I might add more. Thanks for posting!
Jamie
That’s wonderful to hear Rishabh! 🙂 Oh such a cool idea to add matcha powder! I’ll have to try that sometime.
kim
What a scrumptious dessert! Love this recipe!
Jamie
Thanks so much Kim! I hope you enjoyed it!
Rosa
I’ve never heard of this flour before so I’ll be on the hunt! This looks amazing, must try.
Jamie
Yes you’ve got to try mochi flour Rosa! It’s so worth it for that awesome texture!
Annie @ Annie's Noms
I’ve seen mochi bites in shops before, but I’ve never tried one. These look delicious and so addictive I think I’m going to have to give them a go. I love that you used light coconut milk too!
Jamie
Thanks Annie! They are certainly addictive, I would know haha. I hope you enjoyed the recipe! 🙂
Alexandra
Oh, WOW. I love coconut anything, and these mochi look so gorgeous. This is definitely high on my list to enjoy very soon!
Jamie
Thanks so much Alexandra! I’m a huge fan of coconut anything too haha. I hope you liked them!
Jen
UMMM where has this recipe been all my life? Or atleast the past year. Can’t wait to make em.
Jamie
Hahah I know right? When I first found out about these, I was so freaking happy! I hope you enjoyed them!