Mango Coconut Rice Pudding Recipe

Name: Mango Coconut Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rice, leftover; 1 cup milk; 1 cup coconut milk; 1/2 cup sugar; 1/4 teaspoon ground cardamom; 1/2 cinnamon stick; 1 vanilla bean, split; 1/2 cup mango, diced, plus a few pieces for garnish; 1 cup whipping cream; 1 tablespoon powdered sugar; toasted coconut flakes, for garnish, optional

Servings: persons

2 cups rice, leftover
1 cup milk
1 cup coconut milk
1/2 cup sugar
1/4 teaspoon ground cardamom
1/2 cinnamon stick
1 vanilla bean, split
1/2 cup mango, diced, plus a few pieces for garnish
1 cup whipping cream
1 tablespoon powdered sugar
toasted coconut flakes, for garnish, optional

1
Combine the milk, coconut milk, sugar, cardamom, cinnamon stick, and rice in a medium pot.
2
Add the vanilla bean to the pot.
3
Bring the mixture to a boil.
4
Reduce the heat and simmer until thickened, about 20 minutes.
5
Remove from the heat.
6
Remove and discard the cinnamon stick and vanilla bean.
7
Add mango and mix to combine.
8
Set aside to cool.
9
Either in the bowl of a mixer fitted with a whip or by hand with a whisk, whip the cream and powdered sugar until soft peaks form.
10
Fold the whipped cream into the rice pudding.
11
Divide the pudding evenly among individual ramekins and garnish with toasted coconut flakes if you like.
12
Refrigerate until ready to serve.

845

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups rice, leftover, 1 cup milk, 1 cup coconut milk, 1/2 cup sugar, and more.

Yes, Mango 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.

Mango Coconut Rice Pudding

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