Coconut Mango Rice Pudding Recipe
Introduction
Coconut Mango Rice Pudding is a creamy, tropical dessert that combines the richness of coconut milk with the sweetness of ripe mango. It’s a simple yet satisfying treat perfect for any occasion.
Ingredients
- 1 cup rice
- 2 cups coconut milk
- 1 ripe mango, peeled and diced
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: In a medium saucepan, combine the rice and coconut milk. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
- Step 2: Cook the rice in the coconut milk until tender and creamy, about 20–25 minutes. Stir in the sugar and vanilla extract.
- Step 3: Remove the pudding from heat and gently fold in the diced mango. Let it cool slightly before serving for the best texture.
Tips & Variations
- For added texture, sprinkle toasted coconut flakes on top before serving.
- Substitute sugar with honey or maple syrup for a natural sweetener.
- Use jasmine or basmati rice for a fragrant variation.
Storage
Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of coconut milk to restore creaminess if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pudding ahead of time?
Yes, coconut mango rice pudding can be made in advance and stored in the fridge. It often tastes even better the next day as the flavors meld.
What if I don’t have fresh mango?
You can use frozen mango or substitute with other tropical fruits like pineapple or papaya for a different twist.
PrintCoconut Mango Rice Pudding Recipe
This Coconut Mango Rice Pudding is a creamy and tropical dessert that combines the rich flavors of coconut milk with the sweet freshness of ripe mangoes. Perfectly simmered rice is infused with vanilla and sweetened to create a luscious pudding that’s both comforting and delightfully exotic.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical / Fusion
- Diet: Vegetarian
Ingredients
Ingredients
- 1 cup jasmine rice
- 2 cups coconut milk
- 1 1/2 cups water
- 2 tablespoons sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1 ripe mango, peeled and diced
Instructions
- Prepare the rice: Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch. This helps prevent the pudding from becoming too sticky.
- Simmer rice in coconut milk: In a medium saucepan, combine the rinsed rice, coconut milk, and water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and let it simmer uncovered. Stir occasionally to prevent the rice from sticking to the bottom.
- Add sugar and vanilla: Once the rice is tender and the mixture has thickened to a creamy consistency, about 20-25 minutes, stir in the sugar and vanilla extract. Adjust sweetness according to your taste.
- Incorporate mango: Remove the pudding from heat and fold in the diced ripe mango gently, reserving a few pieces for garnish if desired. The residual heat will warm the mango without cooking it.
- Serve: Serve the pudding warm or chilled, garnished with the reserved mango pieces. Enjoy this tropical treat as a dessert or a sweet snack.
Notes
- Use jasmine or sushi rice for the creamiest texture.
- For a thicker pudding, reduce the amount of water slightly.
- Adjust the sweetness as needed by adding more or less sugar.
- You can serve the pudding warm or cold, depending on your preference.
- For added texture, sprinkle toasted coconut flakes or chopped nuts on top before serving.
Keywords: coconut mango rice pudding, coconut milk dessert, mango dessert, tropical pudding, creamy rice pudding
