Coconut Rice Pudding with Mango – a delicious recipe with jasmine rice, coconut milk, sugar, vanilla, kosher salt, orange. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring 3 cups of water to a boil in a medium pot over medium heat.
2
Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes.
3
(You can also cook the rice in a rice cooker.)
4
In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle.
5
Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes.
6
To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs.
462
kcal
Calories
1
g
Fat
109
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups jasmine rice, Two 14-ounce cans coconut milk, 1 cup sugar, 1 teaspoon vanilla extract, and more.
Yes, Coconut Rice Pudding with Mango falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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