Go Back
- 1 cup Arborio rice - 2 cups coconut milk - 2 cups water - 1/2 cup sugar - 1/2 teaspoon salt - 1 ripe mango, diced - 1 teaspoon vanilla extract - 1/4 teaspoon ground cardamom - 1/4 cup toasted shredded coconut (for garnish) - Fresh mint leaves (for garnish) Arborio rice is key for this dish. It gives the pudding a creamy texture. You can find it in most grocery stores. Coconut milk adds rich flavor and creaminess. Use full-fat coconut milk for the best taste. A ripe mango makes a big difference. Look for one that is soft but not mushy. Ground cardamom brings a warm spice that pairs well with the mango. One serving of coconut mango rice pudding has about: - Calories: 320 - Protein: 4g - Fat: 12g - Carbohydrates: 50g - Fiber: 2g - Sugar: 18g This pudding is a treat, but watch your portion size. The sugar and fat content can add up. Enjoy it as an occasional dessert! {{ingredient_image_1}} Start by rinsing the Arborio rice. Use cold water until it runs clear. This step helps remove extra starch. Next, gather your ingredients. You need coconut milk, water, sugar, salt, and a ripe mango. In a medium saucepan, combine the rinsed rice with coconut milk, water, sugar, and salt. Stir well to dissolve the sugar. Heat the mixture over medium heat and bring it to a gentle boil. Once boiling, reduce the heat to low. Simmer for 20-25 minutes. Stir occasionally until the rice becomes tender and the mixture thickens. This gives the pudding its creamy texture. After that, add the vanilla extract and ground cardamom. Cook for another 2-3 minutes. Remove the saucepan from heat. Allow the pudding to cool for a few minutes. Then, gently fold in the diced mango. Save some mango pieces for topping. Serve the pudding warm or chilled in bowls. Finally, garnish with extra mango, toasted shredded coconut, and fresh mint leaves. Enjoy this creamy dessert delight! To get the best texture, start with Arborio rice. This type of rice is creamy and chewy. Rinse it well before cooking. This helps remove extra starch. You want the rice to be soft but not mushy. Keep an eye on it while it simmers. Stir it often to prevent sticking. If it seems too thick, add a little more water or coconut milk. For more flavor, try adding spices. Ground cardamom gives a lovely touch. You can also try a pinch of cinnamon. If you want a richer taste, use a bit more sugar. Vanilla extract adds depth, too. Mix in diced mango while the pudding is warm. This lets the mango flavor blend well with the rice. Garnishing makes your dessert look great and taste better. Add toasted shredded coconut on top. It gives a nice crunch. Fresh mint leaves add color and a fresh taste. You can also add more diced mango for a pop of color. Serve it warm for a cozy feel or chilled for a refreshing treat. Enjoy your Coconut Mango Rice Pudding with these fun touches! Pro Tips Rinse the Rice: Rinsing Arborio rice is crucial to remove excess starch, resulting in a creamier pudding. Low and Slow: Cooking on low heat while stirring occasionally ensures even cooking and prevents the rice from sticking to the bottom of the pan. Fresh Mango: Use a ripe mango for the best flavor and sweetness; the fruit should yield slightly when pressed. Garnishing: Toasted shredded coconut adds a crunchy texture, while fresh mint leaves provide a refreshing contrast to the creamy pudding. {{image_2}} You can switch up the fruit in this pudding. Try using ripe bananas or juicy pineapples. Fresh berries also add a nice touch. Each fruit gives a new taste to the dish. For a tart kick, add some diced kiwi. You can mix and match fruits based on what you like. Just keep the mango for its creamy sweetness. This recipe is already quite friendly for many diets. To make it vegan, ensure your sugar is vegan. Use a plant-based sweetener if needed. You can also swap the sugar for maple syrup or agave. If you're gluten-free, this recipe works perfectly as is. Just make sure to check labels on any added ingredients. Serving this pudding is fun and easy. You can enjoy it warm or chilled. For a lovely touch, layer it in a glass. Add some diced mango and toasted coconut on top. Fresh mint leaves add color and a hint of freshness. You can also serve it with a scoop of dairy-free ice cream for extra delight. After enjoying your coconut mango rice pudding, store leftovers in an airtight container. Keep it in the fridge for up to three days. The pudding may thicken as it sits. If it does, add a splash of coconut milk to loosen it. To reheat, place the pudding in a saucepan over low heat. Stir gently until warm. You can also use the microwave. Heat in short bursts, stirring in between to avoid hot spots. Add a little coconut milk if needed for creaminess. You can freeze coconut mango rice pudding, but the texture may change. Use a freezer-safe container and leave some space for expansion. It keeps well for about a month. To thaw, move it to the fridge overnight. Reheat it gently before serving. Yes, you can use other types of rice. Short-grain rice, like sushi rice, works well. It’s creamy, just like Arborio. You can also try jasmine rice for a fragrant twist. Just adjust the cooking time. Some rice cooks faster than Arborio, so watch it closely. Coconut mango rice pudding lasts about four days in the fridge. Store it in an airtight container to keep it fresh. If you want to enjoy it later, make sure it cools fully before you put it in the fridge. You can serve it warm or chilled. Both ways taste great! Top it with extra mango, toasted coconut, and fresh mint. This adds color and flavor. For a fun twist, try adding a drizzle of honey or a sprinkle of cinnamon. This blog post covered how to make coconut mango rice pudding. We explored key ingredients, preparation steps, and cooking methods. We shared tips to get the best texture and flavor, plus fun serving ideas. We also discussed variations, storage, and answered common questions. To make this dish a hit, remember to try different fruits and adjust for diets. Enjoy your delicious pudding, and don’t be afraid to experiment!

Coconut Mango Rice Pudding

A creamy and tropical dessert made with Arborio rice, coconut milk, and fresh mango.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine Tropical
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup Arborio rice
  • 2 cups coconut milk
  • 2 cups water
  • 1 2 sugar
  • 1 2 teaspoon salt
  • 1 ripe mango, diced
  • 1 teaspoon vanilla extract
  • 1 4 teaspoon ground cardamom
  • 1 4 cup toasted shredded coconut (for garnish)
  • 1 bunch fresh mint leaves (for garnish)

Instructions
 

  • Rinse the Arborio rice under cold water until the water runs clear to remove excess starch.
  • In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir well to dissolve the sugar.
  • Place the saucepan over medium heat and bring the mixture to a gentle boil.
  • Reduce the heat to low and simmer, stirring occasionally, for about 20-25 minutes, until the rice is tender and the mixture has thickened to a creamy consistency.
  • Stir in the vanilla extract and ground cardamom, and cook for an additional 2-3 minutes. Remove from heat.
  • Allow the pudding to cool slightly, then fold in the diced mango gently, reserving some for topping.
  • Serve warm or chilled in individual bowls, and top with additional mango, toasted shredded coconut, and fresh mint leaves for garnish.

Notes

Serve warm or chilled, garnished with additional mango and mint.
Keyword coconut, dessert, mango, rice pudding