Sunlight ricochets off a street vendor’s cart in Bangkok, a mango stand in Oaxaca, and a seaside shack in Sri Lanka — and somehow, they’re all singing the same sweet tune: coconut and mango. This pudding is my passport-stamped dessert, the kind that turns spoons into little airplanes bound for bliss.
Why make this recipe
Because life needs a dessert that tastes like vacation: creamy coconut, sun-warmed mango, and the humble comfort of rice. It’s quick, forgiving, and marries pantry basics with street-food swagger. Also — it’s the bowl you bring to a summer gathering when you want to be remembered.
How to make Coconut Mango Rice Pudding
Ingredients:
- 3 cups cooked white rice
- 1.5 cups almond milk
- 1.5 cups coconut milk
- 1 Tbs vanilla
- 2 Tbs honey
- 3 Tbs coconut flakes (sweetened or unsweetened)
- 1/3 cup toasted coconut
- 3 cups fresh diced mangos
Directions:
- Put milks, rice, vanilla, honey, and 3 Tbs of coconut flakes into a pot and slowly bring to a boil.
- Stir well, turn down, and cover, letting cook for 15–20 minutes. Check occasionally to stir, making sure the bottom does not burn.
- Allow time for the rice to soak up the milk and become a pudding-like texture.
- Meanwhile, toast your coconut in a sauté pan with a little cooking spray until golden and fragrant — this is the crunchy punctuation mark.
- After 15–20 minutes cook time, stir diced fresh mangos into rice pudding mixture and let cook for 3–4 additional minutes so the mango warms but keeps its bright bite.
- Serve in bowls, top with toasted coconut as garnish and enjoy.
How to serve Coconut Mango Rice Pudding
Serve warm for a pillow-soft, aromatic hug of coconut and mango. For a chilled, mango-sundae vibe, refrigerate until cool and plate with extra toasted coconut and a drizzle of honey. Present it in small bowls for a street-food feel, or in glass jars for a picnic-ready, photogenic dessert.
How to store Coconut Mango Rice Pudding
Cool to room temperature, then cover and refrigerate for up to 3 days. The texture will firm as it chills — stir in a splash of almond or coconut milk before reheating to loosen. Freeze is not recommended because mango texture becomes mealy; enjoy fresh within a few days.
Tips to make Coconut Mango Rice Pudding
- Use day-old cooked rice for faster pudding absorption and less risk of mush.
- Stir gently and often toward the end to prevent sticking and to check texture.
- For extra silkiness, mash a few spoonfuls of rice against the pot wall and mix in.
- Choose ripe, fragrant mangos for the best flavor contrast — Ataulfo or Kent are winners.
- Adjust honey to taste; swap for maple or palm sugar if you want a different caramel note.
Variations (if any)
- Tropical Crunch: Fold in macadamia nuts or chopped cashews for a buttery crunch.
- Cardamom Kiss: Add 1/2 tsp ground cardamom with the vanilla for a warm, aromatic twist.
- Vegan Swap: Use maple syrup instead of honey and double down on coconut milk for richness.
- Sticky Thai Twist: Use sticky (glutinous) rice and serve extra-saucy for a dessert closer to the Thai classic.
FAQs
Q: Can I use jasmine rice or brown rice?
A: Jasmine works beautifully — it’s fragrant and soft. Brown rice will take longer to absorb liquids and yields a nuttier, chewier pudding; pre-cook it fully and expect a different texture.
Q: How ripe should the mangoes be?
A: Ripe but still slightly firm is ideal — you want mangoes with juice and sweetness but not the mushy, fiber-prone kind.
Q: Can I make this ahead for a party?
A: Yes. Make it the morning of, chill, and before serving either reheat gently on the stove with a splash of almond milk or serve cold, garnished right before guests arrive.
Q: Is almond milk necessary?
A: It’s not essential but lightens the coconut’s richness and adds a subtle nutty note. Swap with dairy or more coconut milk depending on your preference.
Q: My pudding got too thick — fix?
A: Stir in warm almond or coconut milk a tablespoon at a time until you reach the desired creaminess; reheat gently.
Conclusion
If you want to explore a cousin of this dish in a Thai style, check out Niko Douniko’s Thai sticky coconut rice pudding with mango for a more glutinous, street-market spin. For another take layered with technique and charm, see the rice-and-mango version at Simple Sumptuous Cooking’s Rice Pudding With Mango — both are lovely companions to your own Coconut Mango Rice Pudding adventures.
Coconut Mango Rice Pudding
Ingredients
Method
- Put milks, rice, vanilla, honey, and 3 Tbs of coconut flakes into a pot and slowly bring to a boil.
- Stir well, turn down, and cover, letting it cook for 15–20 minutes. Stir occasionally to prevent burning.
- Allow time for the rice to soak up the milk and achieve a pudding-like texture.
- Meanwhile, toast your coconut in a sauté pan with cooking spray until golden and fragrant.
- After 15–20 minutes, stir the diced fresh mango into the rice pudding mixture and let cook for an additional 3–4 minutes.
- Serve in bowls, topping with toasted coconut as garnish.