Coconut and Mango Rice Pudding Recipe
Introduction
This Coconut and Mango Rice Pudding is a creamy, tropical dessert that combines the rich flavors of coconut with the sweet, fragrant taste of mango. It’s a comforting treat perfect for warm days or whenever you crave a refreshing twist on classic rice pudding.
Ingredients
- 1 1/2 cups Coconut Milk
- 1/3 cup Cream of Coconut
- 1 cup Medium Grain White Rice
- 1 1/2 cups Water
- 1 package Mango Fruit Pulp
- 2 Oranges (for peel)
- 2/3 cup Sweetened Condensed Milk
- Coconut Shavings, to taste
- Fresh Mint Leaves, as needed
Instructions
- Step 1: Place the water and medium grain white rice in a medium pot and cook over medium heat. When the water begins to evaporate, reduce the heat and stir in the mango fruit pulp, coconut milk, cream of coconut, and the peel of the oranges. Cook for about 25 minutes, stirring constantly, until the rice is soft and fully cooked.
- Step 2: Once the rice is cooked, stir in the sweetened condensed milk until well combined. Remove the pot from heat. Serve the pudding warm or chilled in small cups or glasses, and garnish with a sprinkle of coconut shavings and fresh mint leaves.
Tips & Variations
- Use fresh mango slices instead of mango pulp for a chunkier texture and natural sweetness.
- For a vegan option, substitute sweetened condensed milk with coconut condensed milk or a plant-based sweetener.
- Add a pinch of cardamom or cinnamon for extra warmth and depth of flavor.
- Toast the coconut shavings lightly for a nuttier taste and crunch.
Storage
Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove with a splash of coconut milk to restore creaminess. This dessert is also delicious served cold directly from the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of rice for this pudding?
Yes, medium grain rice works best for a creamy texture, but you can use short grain rice as an alternative. Avoid long grain rice, as it tends to be less sticky and creamy.
Is it necessary to use both coconut milk and cream of coconut?
Using both adds richness and sweetness to the pudding. Coconut milk provides a creamy base, while cream of coconut adds a sweet, thicker texture. You can adjust quantities or substitute with just coconut milk and some sweetener if needed.
Print
Coconut and Mango Rice Pudding Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Coconut and Mango Rice Pudding is a creamy, tropical dessert combining the rich flavors of coconut milk, sweet mango pulp, and fragrant orange peel. Perfectly cooked medium grain rice is simmered slowly to a tender finish, then sweetened with condensed milk and garnished with coconut shavings and fresh mint leaves for a refreshing touch. Serve it warm or chilled for a delightful treat that embodies a luscious blend of fruity and creamy textures.
Ingredients
Rice Pudding Base
- 1 1/2 cups Coconut Milk
- 1/3 cup Cream of Coconut
- 1 cup Medium Grain White Rice
- 1 1/2 cups Water
- 1 package Mango Fruit Pulp (approximately 200g)
- Peel of 2 Oranges
Sweetening and Garnish
- 2/3 cup Sweetened Condensed Milk
- Coconut Shavings, to taste
- Fresh Mint Leaves, as needed
Instructions
- Cook the rice. In a medium pot, combine 1 1/2 cups of water with 1 cup of medium grain white rice. Cook over medium heat until the water begins to evaporate, stirring to prevent sticking.
- Add flavorings and simmer. Reduce the heat to low, then stir in 1 package of mango fruit pulp, 1 1/2 cups of coconut milk, 1/3 cup of cream of coconut, and the peel of 2 oranges. Continue cooking for about 25 minutes, stirring constantly, until the rice is soft, creamy, and fully cooked.
- Sweeten the pudding. Remove the pot from heat and stir in 2/3 cup of sweetened condensed milk until well combined, enhancing the pudding’s sweetness and creaminess.
- Serve and garnish. Spoon the pudding into small cups or glasses. You can enjoy it warm or chilled. Finish by sprinkling coconut shavings on top and garnishing with fresh mint leaves for a refreshing accent.
Notes
- Use medium grain white rice for the ideal creamy texture; short grain can also work but may alter consistency.
- Orange peel adds a citrus aroma; ensure you use only the zest and avoid the bitter white pith.
- Chilling the pudding before serving allows the flavors to meld beautifully, but it is equally delicious served warm.
- Cream of coconut is thicker and sweeter than coconut milk—do not substitute with regular coconut milk alone to keep the dessert’s richness.
- Adjust the sweetness by varying the amount of sweetened condensed milk according to your taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion/Tropical
Keywords: coconut rice pudding, mango dessert, tropical pudding, creamy rice pudding, mango rice dessert
