If you have a sweet tooth and love tropical flavors, you are going to fall head over heels for this Coconut Mango Rice Pudding Recipe. This creamy, dreamy dessert brings together the natural sweetness of fresh mangoes, the luscious creaminess of coconut milk, and a comforting, velvety rice pudding base. It’s a delightful twist on a classic that feels like a little sunshine in every bite. Trust me, once you make this, it will become your go-to when you want something both refreshing and indulgent.
Ingredients You’ll Need
The beauty of this Coconut Mango Rice Pudding Recipe lies in its simplicity. Each ingredient plays a crucial role in building those layers of flavor and texture that make the dish so irresistible.
- 3 cups cooked white rice: The creamy foundation that soaks up all the rich flavors beautifully.
- 1.5 cups almond milk: Adds a light nuttiness and balances the richness of the coconut milk.
- 1.5 cups coconut milk: Provides that signature tropical creaminess that’s key to this pudding.
- 1 tablespoon vanilla extract: Lends a warm, aromatic sweetness that enhances the overall taste.
- 2 tablespoons honey: Natural sweetener that blends perfectly with mango’s fruity notes.
- 3 tablespoons coconut flakes (sweetened or unsweetened): Adds texture and a hint of coconut flavor within the pudding.
- 1/3 cup toasted coconut: Gives a delightful crunchy topping, elevating the dish to another level.
- 3 cups fresh diced mangos: The star ingredient, offering juicy sweetness and vibrant color.
How to Make Coconut Mango Rice Pudding Recipe
Step 1: Combine and Cook the Base
Start by placing your coconut milk, almond milk, cooked rice, vanilla, honey, and the initial 3 tablespoons of coconut flakes into a pot. Slowly bring the mixture to a gentle boil while stirring well. Once boiling, reduce the heat, cover the pot, and let it simmer for 15 to 20 minutes. This slow cooking allows the rice to absorb all those luscious milks and thickens into a pudding-like consistency. Be sure to stir occasionally to keep the bottom from scorching—patience here pays off with a luxuriously creamy base.
Step 2: Toast the Coconut
While your pudding is simmering, grab a sauté pan and lightly spray it with cooking oil. Toast the coconut flakes until they’re golden brown and fragrant, a step that brings out their natural nuttiness. Whether you buy them pre-toasted or toast yourself, these toasted flakes will add a beautiful crunch and aroma to finish off the dish perfectly.
Step 3: Incorporate the Mango
Once the pudding has thickened, gently fold in the fresh diced mango pieces. Let the mixture simmer for another 3 to 4 minutes, allowing the mango to warm through without losing its bright, fresh flavor. This meld of creamy and fruity is where this Coconut Mango Rice Pudding Recipe truly shines.
Step 4: Serve and Garnish
Ladle the warm pudding into bowls, then shower the top with the toasted coconut flakes. This contrast between the velvety pudding and crunchy topping makes every spoonful an exciting texture journey.
How to Serve Coconut Mango Rice Pudding Recipe
Garnishes
Besides the toasted coconut topping, you can elevate your serving by adding a mint leaf or a drizzle of honey to add a fresh aroma and extra sweetness. A sprinkle of chia seeds also adds a fun texture and nutritional boost without overpowering the delicate flavors.
Side Dishes
This Coconut Mango Rice Pudding Recipe works beautifully as a standalone dessert or alongside light, fruity dishes like a citrus salad or tropical fruit platter. A cup of lightly brewed green tea or jasmine tea complements the richness and keeps the experience fresh on your palate.
Creative Ways to Present
Think outside the bowl! Serve this pudding layered in a clear glass parfait with extra mango cubes and a sprinkle of toasted coconut in between layers. Or turn it into a chilled dessert by refrigerating it and serving it garnished with edible flowers for a stunning presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Mango Rice Pudding Recipe is best stored in an airtight container in the refrigerator. It will keep nicely for up to 3 days and the flavors will continue to meld, making it just as delicious—if not more—on day two.
Freezing
If you want to freeze this pudding, portion it into individual freezer-safe containers. While freezing can affect the texture slightly, it remains a convenient option. Thaw in the fridge overnight and give it a gentle stir before serving to refresh the creaminess.
Reheating
To reheat, warm the pudding gently on the stovetop over low heat, stirring to prevent sticking. You may add a splash of almond or coconut milk to loosen it up if it feels too thick. Avoid microwaving directly without stirring, as it can heat unevenly.
FAQs
Can I use a different type of rice for this pudding?
Absolutely! While white rice works best because of its soft texture, you can try jasmine or basmati for a fragrant twist. Just ensure the rice is cooked and soft before starting the recipe to achieve that creamy pudding consistency.
Is it possible to make this recipe vegan?
Yes! To keep it vegan, simply swap the honey for maple syrup or agave nectar. The rest of the ingredients, especially the almond and coconut milk, are already plant-based wonders.
Do I need to peel the mango before dicing?
Yes, peeling is essential. The skin can be tough and bitter, which would affect the smooth, sweet experience of the pudding. Use ripe mangoes for the best flavor and natural sweetness.
Can I use canned mango instead of fresh?
Fresh mango is preferred for its bright flavor and texture. However, if fresh mango isn’t available, use canned mango in juice (not syrup) and reduce the added sweetener slightly to balance sweetness.
What can I do if my pudding turns out too thick?
If your pudding becomes too thick, simply stir in a bit more almond milk or coconut milk while reheating to reach your desired creaminess. The key is to adjust slowly until it feels just right.
Final Thoughts
This Coconut Mango Rice Pudding Recipe is such a joyous celebration of tropical flavors and comforting textures. It’s quick enough for an easy weeknight dessert yet elegant enough to impress at dinner parties. I genuinely hope you give this a try and enjoy every bite as much as I do. Once you do, it might just become one of your favorite recipes to make and share with those you love.
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Coconut Mango Rice Pudding Recipe
- Total Time: 25-30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy and tropical Coconut Mango Rice Pudding made with cooked white rice simmered in almond and coconut milk, sweetened with honey and vanilla, then topped with fresh diced mango and toasted coconut flakes. This comforting dessert blends rich coconut flavors with juicy mango for a refreshing twist on classic rice pudding.
Ingredients
Main Ingredients
- 3 cups cooked white rice
- 1.5 cups almond milk
- 1.5 cups coconut milk
- 1 tablespoon vanilla extract
- 2 tablespoons honey
Toppings and Add-ins
- 3 tablespoons coconut flakes (sweetened or unsweetened)
- 1/3 cup toasted coconut (store-bought or homemade)
- 3 cups fresh diced mango
Instructions
- Combine Ingredients: In a pot, combine almond milk, coconut milk, cooked white rice, vanilla extract, honey, and 3 tablespoons of coconut flakes. Stir well to mix all the ingredients evenly.
- Simmer the Pudding: Place the pot over medium heat and slowly bring the mixture to a gentle boil. Once boiling, reduce heat to low, cover the pot, and cook for 15-20 minutes. Stir occasionally to prevent the mixture from sticking or burning on the bottom. This slow cooking allows the rice to absorb the milk and thicken into a creamy pudding texture.
- Toast Coconut: While the pudding simmers, heat a sauté pan over medium heat and lightly spray with cooking spray. Toast the coconut flakes in the pan, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
- Add Mango: After the pudding has thickened, stir in the fresh diced mango pieces. Continue to cook the mixture uncovered for an additional 3-4 minutes to slightly warm the mango and meld the flavors.
- Serve and Garnish: Spoon the warm coconut mango rice pudding into serving bowls. Sprinkle toasted coconut flakes on top as a garnish. Serve immediately and enjoy this luscious tropical dessert.
Notes
- You can use either sweetened or unsweetened coconut flakes, depending on your sweetness preference.
- For toasting coconut, use a dry pan and keep stirring to avoid burning.
- If you prefer a thicker pudding, cook slightly longer, stirring frequently.
- Substitute honey with maple syrup or agave nectar for a vegan option.
- Use jasmine or basmati rice if you want a more aromatic pudding base.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion
