Coconut Rice Pudding Parfaits with Fresh Mango and Pineapple
Transport your taste buds to a tropical paradise with these Coconut Rice Pudding Parfaits featuring layers of creamy, coconut-infused jasmine rice, juicy fresh mango, and sweet, tangy pineapple. This luxurious dessert combines the silky richness of coconut milk with the natural sweetness of ripe tropical fruits, creating a flavor-packed treat that’s both indulgent and refreshing. Topped with toasted coconut flakes for a delightful crunch and optionally garnished with fresh mint for a vibrant finish, these parfaits are as stunning to look at as they are to eat. Perfect for entertaining or a luscious weeknight treat, this no-bake recipe is easy to prepare and delivers a taste of the tropics in every delightful spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Jasmine rice
- 1 can (13.5 oz) Coconut milk
- 1.5 cups Whole milk
- 0.33 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 large, diced Fresh mango
- 1 cup, diced Fresh pineapple
- 0.25 cup, toasted Unsweetened coconut flakes
- 4 sprigs (optional for garnish) Mint leaves
Instructions
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice, coconut milk, whole milk, sugar, vanilla extract, and salt. Stir well.
Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.
Once it reaches a boil, reduce the heat to low and simmer uncovered for approximately 20-25 minutes, stirring frequently until the rice is tender and the pudding has thickened. The consistency should be creamy, not dry. If it becomes too thick, you can add a splash of milk to loosen it.
Remove the rice pudding from the heat and let it cool to room temperature. If desired, transfer to a bowl and refrigerate until chilled.
While the pudding cools, prepare the fruit by peeling and dicing the mango and chopping the pineapple into bite-sized pieces.
To assemble the parfaits, layer the chilled coconut rice pudding, diced mango, and pineapple in clear glasses or jars. Aim for two layers of each, ending with fruit on top.
Sprinkle the toasted coconut flakes over the top layer of fruit for added texture and flavor.
Optionally, garnish each parfait with a sprig of fresh mint for a pop of color.
Serve immediately or chill in the refrigerator until ready to enjoy.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 256.2 g | 93% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 171.7 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 587 mg | 45% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1868 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
