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
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
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!
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. 🙂
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.
If I wanted to make these chocolate flavor, how would I incorporate it? Cocoa powder or melted chocolate? Thanks!
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! 😊
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!
That’s wonderful to hear Rishabh! 🙂 Oh such a cool idea to add matcha powder! I’ll have to try that sometime.
What a scrumptious dessert! Love this recipe!
Thanks so much Kim! I hope you enjoyed it!
I’ve never heard of this flour before so I’ll be on the hunt! This looks amazing, must try.
Yes you’ve got to try mochi flour Rosa! It’s so worth it for that awesome texture!
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!
Thanks Annie! They are certainly addictive, I would know haha. I hope you enjoyed the recipe! 🙂
Oh, WOW. I love coconut anything, and these mochi look so gorgeous. This is definitely high on my list to enjoy very soon!
Thanks so much Alexandra! I’m a huge fan of coconut anything too haha. I hope you liked them!
UMMM where has this recipe been all my life? Or atleast the past year. Can’t wait to make em.
Hahah I know right? When I first found out about these, I was so freaking happy! I hope you enjoyed them!