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Delicious Coconut Mango Rice Pudding

coconut mango rice pudding - featured image

A creamy tropical dessert combining coconut milk and fresh mango with tender rice, perfect for an easy and comforting treat.

Ingredients

Scale
  • 1 cup (200g) long-grain white rice (jasmine rice recommended)
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (240ml) whole milk (or almond/oat milk for dairy-free)
  • 2 medium ripe mangoes, peeled and diced
  • 1/3 cup (65g) granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon fresh lime juice (optional)

Instructions

  1. Rinse 1 cup (200g) of long-grain rice under cold water until water runs clear; drain well.
  2. In a medium saucepan, combine 1 can (13.5 oz / 400ml) full-fat coconut milk, 1 cup (240ml) whole milk, rinsed rice, 1/3 cup (65g) sugar, and a pinch of salt. Stir gently to combine.
  3. Place the pot over medium heat and bring to a gentle simmer, stirring occasionally. Reduce heat to low to maintain a gentle bubble.
  4. Cook uncovered on low heat, stirring every few minutes to prevent sticking, for 25-30 minutes until rice is tender but still slightly firm and pudding is creamy.
  5. Remove from heat and stir in 1 teaspoon vanilla extract and 1 tablespoon fresh lime juice (if using).
  6. While pudding cooks, peel and dice 2 ripe mangoes into bite-sized pieces; optionally toss with a little lime juice.
  7. Let pudding cool slightly, then fold in half of the diced mango. Transfer to serving bowls or a large dish and top with remaining mango pieces.
  8. Chill in the refrigerator for at least 1 hour before serving.

Notes

Use full-fat coconut milk for best creaminess. Stir often to prevent rice from sticking. Adjust sugar based on mango sweetness. Lime juice brightens flavor but is optional. If pudding thickens too much after chilling, stir in a splash of milk before serving.

Nutrition

Keywords: coconut mango rice pudding, tropical dessert, easy rice pudding, coconut milk dessert, mango dessert, creamy pudding