This Coconut Rice Pudding with Mango is what happens when you cross a sweet British dessert with the tropical flavours of Southeast Asian - utter heaven! Don't let the total cook time fool you; this delectable dessert requires less than 5 minutes hands-on time.
I've been making a version of this coconut rice pudding since my mid-20's. A stray mango beckoned me from the fruit bowl and I wanted something warm and comforting to eat alongside it as a perfect pudding contrast.
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The real joy of this dish though? It can be eaten hot or cold and is minimal effort for a fantastic result.
Ingredients for Coconut Rice Pudding
- Pudding Rice: I have used arborio (risotto) or paella rice on occasion too
- Coconut Milk
- Milk: if you want to make the dessert dairy free then use plant milk
- Vanilla Extract
- Caster Sugar
- Mango: you could also use some poached pears or peaches instead
How To Make Coconut Rice Pudding
Add pudding rice, sugar, vanilla extract & coconut milk and milk into a pan
Drop heat down to low/medium - and simmer for 30 minutes, ensuring to check it and stir at least every 10 minutes.
After 30 minutes cook time, the coconut rice pudding should have thickened up but still have some excess liquid that needs soaked up.
Take it off the heat and leave it to one side for 10 - 15 minutes. In that time, the rice will soak up the excess liquid with no further involvement from you.
Chop half the mango into into chunks and blend the other half into a puree. Serve immediately with the mango on top and enjoy.
Reheating and Storage
How long does it keep in the fridge? 4-5 days
Can you freeze Coconut Rice Pudding? I wouldn't recommend it - due to high volume of milk and it changing the consistency after being frozen.
Re-Heating: the coconut rice pudding can be eaten cold, but if choosing to reheat then add to a pot with a splash of water or milk and heat until piping hot throughout.
Other Desserts To Curb Your Sweet Tooth
I've been working hard in the background to populate my Desserts category, so here are a few to add to your list:
- Primary School Cake
- 5 Minute Eton Mess
- Perfect Fluffy Pancakes (load them up with biscoff!)
If you have any questions about this recipe then please leave a comment. Or if you love it, I would really appreciate if you left me a review (scroll down below the recipe card below).
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Coconut Rice Pudding
Ingredients
- 100 g pudding rice
- 400 g can of coconut milk
- 50 g sugar
- 1 teaspoon vanilla extract
- 500 ml whole milk
- 1 mango
Instructions
- Add 100 g pudding rice, 50 g sugar, 1 teaspoon vanilla extract & 400 g can of coconut milk and 500 ml whole milk into a pan over high heat until it just starts bubbling
- Drop heat down to low/medium - and simmer for 30mins, ensuring to check it and stir at least every 10 minutes
- Prepare 1 mango: chop half into into chunks and blend the other half into a puree
- After 30 minutes cook time, the coconut rice pudding should have thickened up but still have some excess liquid that needs soaked up. Take it off the heat and leave it to one side for 10-15 minutes. See Notes
- In that time, the rice will soak up the excess liquid with no further involvement from you.
- Reheat slightly for a minute or so if you think it needs it, then serve immediately with some mango puree and fresh chopped mango on top and enjoy
Mandy says
Seriously yummy!
I can not tell you how much I LOVE this rice pudding! It's great and the fact that there is no evaporated milk (bleugh) in sight is even better! I have made this so many time now for my family and every time it gets a massive thumbs up! The recipe always works and the mango is delicious with the coconut but if you don't have a mango in tinned peaches are a tasty with it too 🙂