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Coconut Mango Rice Pudding

A creamy and dreamy dessert that combines coconut, mango, and rice for a tropical experience that feels like a vacation in every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: Asian, Tropical
Calories: 360
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 3 cups cooked white rice Use day-old rice for best results.
  • 1.5 cups almond milk Can substitute with dairy or additional coconut milk.
  • 1.5 cups coconut milk Full-fat coconut milk recommended for creaminess.
  • 1 Tbs vanilla Pure vanilla extract works best.
  • 2 Tbs honey Adjust sweetness to taste; can swap with maple or palm sugar.
  • 3 Tbs coconut flakes Use either sweetened or unsweetened.
Toppings
  • 1/3 cup toasted coconut For garnish.
  • 3 cups fresh diced mango Choose ripe, sweet varieties like Ataulfo or Kent.

Method
 

Pudding Preparation
  1. Put milks, rice, vanilla, honey, and 3 Tbs of coconut flakes into a pot and slowly bring to a boil.
  2. Stir well, turn down, and cover, letting it cook for 15–20 minutes. Stir occasionally to prevent burning.
  3. Allow time for the rice to soak up the milk and achieve a pudding-like texture.
  4. Meanwhile, toast your coconut in a sauté pan with cooking spray until golden and fragrant.
  5. After 15–20 minutes, stir the diced fresh mango into the rice pudding mixture and let cook for an additional 3–4 minutes.
  6. Serve in bowls, topping with toasted coconut as garnish.

Notes

Serve warm for a comforting treat, or chill for a refreshing dessert. Store covered in the refrigerator for up to 3 days. Stir in a splash of almond or coconut milk before reheating if too thick.