Mango And Coconut Rice Pudding – a delicious recipe with long-grain rice, water, cream of coconut, milk, light brown sugar, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add the rice and water to a medium pan and simmer, covered, until the rice is cooked and the water has almost all been absorbed.
2
When the rice is cooked, add the cream of coconut, milk, light brown sugar and cinnamon to the pan and stir. Once the liquid has had a chance to warm, taste it and add as much granulated sugar as needed to suit your preference, up to 1/4 cup.
3
Simmer the rice pudding for 40-45 minutes, checking and stirring frequently.
4
Meanwhile, peel and core the mango. Finely dice the flesh and set aside.
5
When the rice pudding is nearly at the right consistency, add the diced mango and cook for another 2 minutes, to allow the mango to soften slightly.
6
Take off the heat and leave to stand for a few minutes for the flavours to blend.
7
Serve and enjoy!
574
kcal
Calories
25
g
Fat
79
g
Carbs
8
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: 3/4 cup long-grain rice, 1 1/2 cups water, 1 cup cream of coconut, 2 cups milk, and more.
Yes, Mango And Coconut Rice Pudding 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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