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Coconut Mango Rice Pudding

This creamy, comforting dessert combines the rich flavors of coconut and juicy mango with the satisfying texture of rice pudding, perfect for family gatherings or a simple treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Tropical, Vegan
Calories: 275
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 cups cooked white rice This serves as the base and offers a satisfying, chewy texture.
  • 1.5 cups almond milk Adds a nutty creaminess while keeping it lighter than dairy alternatives.
  • 1.5 cups coconut milk Infuses the pudding with a tropical, lush flavor.
  • 1 tablespoon vanilla Offers a warm, aromatic depth to the overall taste.
  • 2 tablespoons honey The natural sweetness balances the richness from the milks.
Texture Enhancers
  • 3 tablespoons coconut flakes Add a delightful chewiness to the dish.
  • 1/3 cup toasted coconut For garnishing; brings a crunchy texture and intensified flavor.
  • 3 cups fresh diced mango Adds a burst of freshness and is the star of the dish.

Method
 

Preparation
  1. Begin by adding almond milk, coconut milk, cooked white rice, vanilla, honey, and 3 tablespoons of coconut flakes into a medium-sized pot. Stir well to ensure everything is mixed.
  2. Gradually bring the pot to a boil over medium heat, stirring occasionally to prevent sticking.
  3. Once boiling, reduce the heat to low, covering the pot. Let it simmer for about 15-20 minutes, stirring occasionally to ensure the rice absorbs the milk.
  4. While the pudding cooks, lightly toast your coconut flakes in a sauté pan over medium heat until golden.
  5. After 15-20 minutes of gentle cooking, gently stir in the diced fresh mangos into the mixture and allow it to cook for an additional 3-4 minutes.
  6. Remove from heat and spoon the warm pudding into bowls. Finish with a sprinkle of toasted coconut.

Notes

For added richness, substitute almond milk with full-fat coconut milk or heavy cream. A pinch of salt can enhance the flavor. Use maple syrup for a vegan alternative. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.