Mango Coconut Rice Pudding

Mango Coconut Rice Pudding

Creamy coconut rice simmered slow and topped with ripe mango for a tropical finish.

Total 1 hr 50 min Makes 4 servings Calories 385/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Sesame, Tree nuts

Short-grain rice simmers gently in coconut milk until thick and creamy, then gets topped with fresh ripe mango for a sweet, tangy contrast. This dessert draws on Southeast Asian sticky rice traditions and works equally well warm or chilled. It makes a fitting end to a spicy meal or a light afternoon treat.

Ingredients

  • 1 cup short-grain white rice, rinsed
  • 2 cups coconut milk
  • 1 1/2 cups water
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 vanilla bean pod, split, or 1 teaspoon vanilla extract
  • 2 ripe mangoes, peeled and sliced
  • 2 tablespoons toasted coconut flakes, for garnish
  • 1 tablespoon toasted sesame seeds, for garnish

Method

  1. Rinse the rice under cold water until the water runs mostly clear, then drain well.

  2. In a 6-quart saucepan, combine the rinsed rice, coconut milk, water, sugar, salt, and vanilla bean. Stir well.

  3. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.

  4. Reduce heat to low, cover, and simmer gently, stirring every few minutes, until the rice is tender and the mixture has thickened to a creamy, pudding-like consistency.

  5. Remove from heat and discard the vanilla bean pod (or stir in vanilla extract if using). Let the pudding cool slightly; it will continue to thicken as it sits.

  6. Spoon the warm pudding into bowls and top with sliced mango, toasted coconut flakes, and toasted sesame seeds.

Rate this recipe

★ 4.5 (1)

Mango Coconut Rice Pudding

Short-grain rice simmers gently in coconut milk until thick and creamy, then gets topped with fresh ripe mango for a sweet, tangy contrast. This dessert draws on Southeast Asian sticky rice traditions and works equally well warm or chilled. It makes a fitting end to a spicy meal or a light afternoon treat.

1 hr 50 min 4 servings 385 cal

Ingredients

  • 1 cup short-grain white rice, rinsed
  • 2 cups coconut milk
  • 1 1/2 cups water
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 vanilla bean pod, split, or 1 teaspoon vanilla extract
  • 2 ripe mangoes, peeled and sliced
  • 2 tablespoons toasted coconut flakes, for garnish
  • 1 tablespoon toasted sesame seeds, for garnish

Method

  1. 1

    Rinse the rice under cold water until the water runs mostly clear, then drain well.

  2. 2

    In a 6-quart saucepan, combine the rinsed rice, coconut milk, water, sugar, salt, and vanilla bean. Stir well.

  3. 3

    Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.

  4. 4

    Reduce heat to low, cover, and simmer gently, stirring every few minutes, until the rice is tender and the mixture has thickened to a creamy, pudding-like consistency.

  5. 5

    Remove from heat and discard the vanilla bean pod (or stir in vanilla extract if using). Let the pudding cool slightly; it will continue to thicken as it sits.

  6. 6

    Spoon the warm pudding into bowls and top with sliced mango, toasted coconut flakes, and toasted sesame seeds.