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Coconut Mango Rice Pudding Recipe

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4.3 from 56 reviews

  • Author: Maggie
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://recipeworthsaving.com/coconut-mango-rice-pudding-recipe/