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!
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Vegan Coconut Mochi Bites
Equipment
☑ Ingredients
- 2 cups Mochiko sweet rice flour
- 1 cup sugar
- 1 can lite coconut milk - 400ml
- ¼ cup water
- ½ teaspoon vanilla extract
- ⅓ 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 ¾ 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.
Julia
these are SO simple, and SO delicious.
I used a regular size muffin tray, used muffin liners, and added about 6 mins on to the baking time. This recipe is seriously a winner, I've made it about 5 times already, and plan to keep doing so. they freeze super well too.
Jamie
Aww thank you so much Julia! I'm so happy to hear that. Thanks for sharing! 🙂
Mrs. Sorum
I used coconut cream and stirred in some vegan chocolate chips. My nephew has really bad food allergies to gluten, dairy, eggs, and a bunch of other stuff and not only was he just fine eating these, he loved them! After they cooled, they lasted about 10 minutes before they were all gobbled up by both kids and adults!
Alissa
YUMMMMM.
I used a regular 6 pan muffin tin, halved the sugar and topped w sweetened sugar right before baking as Jamie suggested to another commenter. I baked for 50 mins. They’re dense chewy sweet and so so good. Thank u!
Alissa
Oops I meant to say “topped w sweetened coconut flakes” lol
Jamie
Thanks for sharing Alissa! I'm so happy you liked it! 🙂
Emily
These look great! With the canned coconut milk does it have to be liquid or can the coconut cream of the can be used?
Jamie
Hi Emily! I used the entire can of coconut milk - the liquid and cream included. I shook the can before opening it to try to dislodge some of the cream from the top and sides of the can. I hope you like this recipe!
Lena
The little mochi bites turned out beyond amazing! It was crunchy on the outside, and chewy on the inside. I greased the mini muffin pan with coconut oil, used full fat coconut milk, cut sugar to 1/4 c + half of a 1/4
cup, and sprinkled unsweetened coconut flakes on top. I also had some batter leftover and made some in a cupcake sized pan (added 10 mins extra to recipe time). This was a really delicious recipe. Cannot wait to try out your other recipes! Thank you so much!
Jamie
Thanks Lena! So happy to hear you enjoyed this! Let me know if there's other mochi recipes you'd like me to post! 🙂
Liz
Hi! Would it be possible to make this in normal sized muffin tins?
Jamie
Hi Liz! Absolutely you can make this in normal sized muffin tins. You'll have to bake it for longer until it becomes a golden brown color. I'll update the recipe with the baking time once I try it out with normal sized muffin tins. 🙂
Noon
I made them in normal muffin-sized tins and I actually took them out a bit sooner (1-2 mins maybe), but that is because there was not enough batter to fill as high as 3/4 of the way up the tin, so they were thinner rounds.
Also used full-fat coconut and coconut sugar instead of cane sugar. Came out delicious nonetheless, though I wish I had maybe added something else for an additional flavor or garnish. Thanks!
Jamie
Great to hear! Thanks for sharing your adjustments Noon! Some others have added shredded coconut to the top and seemed to enjoy it for additional flavor. 🙂
Clare Addison
Could you please do a uk friendly recipe?
Thank you
KimcheeMomma
These were delicious and easy to make! I added 1/2 a cup of finely shredded coconut and it completely changed the texture. They were delicious but more cakey. I will try again next time with no coconut shreds and 3/4 cups sugar as we found them a tad too sweet. Thank you for the great recipe.
Jamie
Thank you and I'm so glad you liked it! If you'd like, you can sprinkle a bit of shredded coconut just on top right before baking so you still get the coconut flavor. 🙂
Renata
Would it alter the taste and texture too much if I used brown sugar instead of regular white granulated sugar, or perhaps even maple syrup? What does everyone think?
~R
P.S. Definitely using shredded coconut 🥥 to enhance the flavor. Thank you, Jamie!
Jamie
Hi Renata! I think substituting brown sugar would be fine for this recipe but I would hesitate to use maple syrup as it may add too much liquid to the batter but can't say for sure since I never tried it with maple syrup. Shredded coconut's a great addition to these mochi bites! Hope you enjoy!
paulina
i loooove this recipe its so easy to make and such a fun texture. i like to add shredded coconut to make the flavor stronger 🙂
Jamie
Thank you Paulina! That's a great idea adding shredded coconut to these. So glad you enjoyed it! 🙂
Emma
These are the best sweet treats when you need a little pick-me-up! They last for several days and have a delious coconut flavour. These and a cup of coffee - afternoon tea is sorted!
Jamie
Thanks Emma! They do make great little snacks indeed! So happy you like them!