Mango and Coconut Rice Pudding
Indulge in the tropical flavors of Mango and Coconut Rice Pudding, a creamy and luscious dessert that's as comforting as it is exotic. This recipe pairs fragrant jasmine rice with rich coconut milk and just a touch of vanilla for a smooth, lightly sweetened base. Topped with juicy, ripe mangoes and optional garnishes of shredded coconut and fresh mint, this dish is perfect for serving warm, chilled, or at room temperature. With only 10 minutes of prep time and simple, wholesome ingredients, this easy-to-make dessert is an ideal treat for weeknight dinners or special occasions. Whether you're a fan of classic rice pudding or looking to explore tropical twists, this Mango and Coconut Rice Pudding is sure to delight your taste buds and transport you to a sunny paradise!
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 cups Coconut milk
- 1 cup Whole milk
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 whole Ripe mangoes (peeled, pitted, and diced)
- 0.25 cup Shredded coconut (optional, for garnish)
- 6 leaves Mint leaves (optional, for garnish)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch for a creamier texture.
In a medium-sized saucepan, combine the coconut milk, whole milk, and granulated sugar. Place the saucepan over medium heat and stir until the sugar dissolves.
Add the rinsed jasmine rice to the saucepan and bring the mixture to a gentle simmer.
Lower the heat to maintain a gentle simmer. Cook the rice, stirring occasionally, for about 25-30 minutes or until the rice is tender and the mixture begins to thicken.
Stir in the vanilla extract and cook for an additional 5 minutes, continuing to stir to prevent sticking.
Remove the saucepan from the heat and let the rice pudding cool slightly. It will thicken further as it cools.
While the rice pudding cools, prepare the mangoes by peeling, pitting, and dicing them into bite-sized pieces.
Spoon the rice pudding into serving bowls and top each portion with the diced mangoes. Optionally, garnish with shredded coconut and fresh mint leaves for added flavor and presentation.
Serve warm, at room temperature, or chilled. Enjoy your tropical Mango and Coconut Rice Pudding!
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 295.9 g | 108% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 205.8 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 429 mg | 33% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1904 mg | 41% | |
*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.
