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To make mango coconut rice pudding, gather these simple items: - 1 cup arborio rice - 2 cups coconut milk - 1 cup almond milk (or any milk of your choice) - 1/2 cup sugar (adjust based on sweetness preference) - 1 teaspoon vanilla extract - 1 ripe mango, diced - 1/4 teaspoon salt - Shredded coconut (toasted, for garnish) - Fresh mint leaves (for garnish) You can swap ingredients based on your taste or needs: - Arborio rice can be replaced with jasmine or basmati rice. - Use coconut cream if you want a richer flavor. - For a vegan option, stick to almond milk or any plant milk. - Honey or maple syrup can replace sugar for sweetness. - If you don’t have fresh mango, try canned or frozen mango. This pudding is not just tasty; it has health perks too: - Arborio rice provides energy and is gluten-free. - Coconut milk has healthy fats that support heart health. - Almond milk is low in calories and rich in vitamins. - Mango is full of vitamins A and C, boosting your immune system. - Mint leaves add freshness and can help with digestion. This dessert brings together flavors and health benefits, making it a great treat! To make mango coconut rice pudding, start by gathering your ingredients. You need arborio rice, coconut milk, almond milk, sugar, salt, and vanilla extract. In a medium saucepan, combine the arborio rice, coconut milk, almond milk, sugar, and salt. Mix these well. Next, place the saucepan over medium heat and bring the mixture to a gentle boil. Once it boils, turn the heat down to low. Let it simmer for about 25 to 30 minutes. Stir it often to stop the rice from sticking. You want the rice to be creamy and soft. After cooking, take it off the heat and stir in the vanilla extract and half of the diced mango. The rest of the mango will be for topping later. Let the pudding cool for a few minutes. As it cools, it will get thicker. Cooking arborio rice is key for this pudding. This rice type absorbs liquid well and turns creamy when cooked. Here are some tips: - Always rinse the rice before cooking. This removes excess starch and helps keep it from getting too sticky. - Stir frequently while it cooks. This helps release starch and makes the pudding creamy. - If you notice the rice is too dry, add a little more milk. This keeps the pudding smooth. If you want a thicker pudding, cook it a bit longer. If you prefer it thinner, just add more milk. You can adjust the milk right before serving. This way, you can make it just how you like. Remember, the pudding will thicken more as it cools. So, keep that in mind when deciding on the final consistency. You can serve mango coconut rice pudding in small bowls or cups. This treat looks great topped with fresh mango, toasted coconut, and mint leaves. You can also add a drizzle of honey for extra sweetness. For a fun twist, try using a glass jar for a layered look. This makes it perfect for parties or special occasions. To boost the flavor, you can add a pinch of cinnamon or nutmeg while cooking. You can also mix in a bit of lime zest for a zesty kick. If you want a richer flavor, use full-fat coconut milk. You can also swap out the sugar for maple syrup or agave nectar to change the taste. Store any leftovers in an airtight container in the fridge. It will stay fresh for about three days. If you want to keep it longer, you can freeze the pudding. Just make sure to let it cool completely before freezing. When ready to eat, thaw it in the fridge overnight and stir well before serving. {{image_2}} You can easily make this pudding dairy-free and vegan. Replace regular milk with almond milk or coconut milk. Both choices keep it creamy and tasty. I love using coconut milk for a richer flavor. You can also skip the sugar or use a plant-based sweetener. This way, everyone can enjoy this treat! Feel free to mix in seasonal fruits. In summer, try fresh berries or peaches. In fall, add diced apples or pears. Each fruit gives a new twist to the dish. They add bright colors and flavors, making the pudding even more fun. Spices can elevate your rice pudding. Add a pinch of cinnamon or nutmeg for warmth. A little cardamom brings a unique twist. You can also stir in a splash of coconut extract for extra coconut flavor. Experiment with different spices to find your favorite combination! To keep your mango coconut rice pudding fresh, transfer it to an airtight container. Make sure the pudding has cooled completely before sealing. This step helps prevent moisture buildup, which can change the texture. Store it in the fridge for best results. Your pudding will last up to four days in the fridge. If you want to keep it longer, you can freeze it. To freeze, place the pudding in a freezer-safe container. Leave some space at the top, as it may expand. It can last for up to three months in the freezer. When you're ready to enjoy your pudding again, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. To reheat, place the pudding in a saucepan over low heat. Stir in a splash of coconut or almond milk to restore creaminess. Heat gently until warm, but do not boil. Enjoy your creamy treat! Arborio rice is short-grain rice. It has a high starch content. This makes it creamy when cooked. Other rice types do not provide the same texture. For pudding, you want that rich, smooth feel. Arborio rice absorbs liquid well, creating a thick base. This rice is perfect for desserts like rice pudding. Yes, you can make this recipe ahead of time. You can store it in the fridge. Just cover it well to keep it fresh. It will thicken as it cools. When ready to serve, stir in some milk. This helps to bring back its creamy texture. Yes, you can use different types of fruit. Try bananas, berries, or peaches. Each fruit adds a unique taste. Just make sure the fruit is ripe for the best flavor. You can mix fruits or use one kind for topping. Be creative and have fun with your choices! In this blog post, we explored the delicious world of Mango Coconut Rice Pudding. We covered the full list of ingredients and shared some helpful substitutions. You learned the step-by-step cooking process and tips for perfecting Arborio rice. We also discussed how to store your pudding and answered common questions. To sum it up, this dish is not only tasty but also versatile. Try your own twists with fruits or spices. Enjoy making this treat and share it with friends!

Mango Coconut Rice Pudding

Indulge in a tropical delight with this Mango Coconut Rice Pudding recipe! Creamy arborio rice cooked in rich coconut and almond milk, sweetened just right, makes for a perfect dessert. Topped with fresh mango, toasted coconut, and mint, it's a refreshing treat you can't resist. Ready in just 40 minutes, this easy recipe is perfect for any occasion.
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Ingredients
  

1 cup arborio rice

2 cups coconut milk

1 cup almond milk (or any milk of your choice)

1/2 cup sugar (adjust based on sweetness preference)

1 teaspoon vanilla extract

1 ripe mango, diced

1/4 teaspoon salt

Shredded coconut (toasted, for garnish)

Fresh mint leaves (for garnish)

Instructions
 

In a medium-sized saucepan, combine the arborio rice, coconut milk, almond milk, sugar, and salt. Mix well to blend the ingredients.

    Bring the mixture to a gentle boil over medium heat, then reduce to low heat and simmer. Stir occasionally to prevent sticking and ensure the rice cooks evenly.

      Cook for about 25-30 minutes, or until the rice is creamy and tender. Adjust the consistency with more milk if you prefer a thinner pudding.

        Once cooked, stir in the vanilla extract and half of the diced mango (reserve the rest for topping). Mix thoroughly.

          Remove from heat and let it cool for a few minutes. The pudding will thicken as it cools.

            Serve in individual bowls or cups. Top each serving with the remaining diced mango, a sprinkle of toasted shredded coconut, and garnish with fresh mint leaves.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4