Coconut Mango Rice Pudding

The warm scent of coconut mingles with the sweetness of fresh mango as it fills your kitchen, transporting you to a tropical paradise. This Coconut Mango Rice Pudding is a delightful treat that takes just about 25 minutes to prepare, and it works beautifully because the combination of creamy textures with fresh fruit creates a deliciously rich dessert that is both comforting and refreshing.

This recipe is perfect for a family gathering or a cozy night in when you crave something sweet yet satisfying. For an easy make-ahead option, you can prepare the pudding the day before and store it in the fridge until you are ready to serve.

Why You’ll Love This Recipe

• The creamy combination of almond and coconut milk gives it a luscious texture.
• Fresh mango adds a burst of flavor that balances the richness.
• It’s quick to prepare, coming together in just about 25 minutes.
• Toasted coconut enhances the dish with a crunchy finish.

What You’ll Need

Gather these ingredients to create a delicious Coconut Mango Rice Pudding.

For the Rice Pudding

• 3 cups cooked white rice
• 1.5 cups almond milk
• 1.5 cups coconut milk
• 1 Tbs vanilla
• 2 Tbs honey
• 3 Tbs coconut flakes, sweetened or unsweetened

For the Topping

• 1/3 cup toasted coconut (buy already toasted or toast yourself)
• 3 cups fresh diced mangos

Note: Toast your own coconut for a fresher flavor.

Substitutions & Swaps

• Almond milk can be replaced with soy or oat milk.
• Honey can be substituted with maple syrup for a vegan option.
• Use basmati or jasmine rice for a different flavor profile.
• Fresh mango can be swapped with diced peaches or pineapples.

How to Make It

Start creating your flavorful dessert with these simple steps.

Combine ingredients

Put almond milk, coconut milk, cooked rice, vanilla, honey, and 3 tablespoons of coconut flakes into a pot. Slowly bring the mixture to a boil while stirring well.

Simmer and Stir

Reduce the heat, cover the pot, and let it cook for 15-20 minutes. Stir occasionally to ensure the bottom doesn’t burn and allow the rice to absorb the milk until it reaches a pudding-like texture.

Toast coconut

While the rice pudding cooks, toast your coconut in a sauté pan with a little cooking spray until it’s golden brown.

Add mango

After the rice pudding has cooked for 15-20 minutes, stir in the diced fresh mangos and let it cook for an additional 3-4 minutes.

Serve

Spoon the pudding into bowls, top with toasted coconut as a garnish, and enjoy your tropical delight.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, it may change the texture.
Reheat: microwave on medium for 1-2 minutes.

Tips for Best Results

• Use fresh mango for the best flavor and texture.
• Keep stirring occasionally to prevent sticking.
• Adjust sweetness by adding more or less honey to taste.
• Serve warm for a comforting dessert experience.

Serving Suggestions

• Pair with a scoop of vanilla ice cream for extra indulgence.
• Serve alongside tropical fruit salad for a vibrant meal.
• Enjoy as a sweet breakfast or brunch option.