Irresistible Mango Coconut Rice Pudding Recipe Delight

Mango coconut rice pudding is like a tropical vacation in a bowl. Imagine creamy coconut milk enveloping tender grains of rice while sweet mango slices dance atop this delightful dish, tempting your taste buds with every spoonful. The aroma wafts through the air, enticing anyone nearby to join in the fun.

This dish isn’t just for sunny days; it’s perfect for family gatherings or cozy nights at home. I remember the first time I made this mango coconut rice pudding; my friends devoured it like they were stranded on a desert island with only this heavenly dessert to sustain them. Trust me, you’ll want to experience this flavor explosion.

I’ll never forget the joy on my friends’ faces when they took their first bites of this rice pudding; it was pure bliss.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Jasmine Rice: Opt for jasmine rice for its fragrant aroma and soft texture that perfectly complements the pudding.

• Coconut Milk: Use full-fat coconut milk for a rich and creamy consistency that elevates the dish.

• Fresh Mango: Choose ripe, juicy mangoes for the sweetest flavor and vibrant color in your pudding.

• Granulated Sugar: Adjust the sweetness according to your preference; this balances out the creaminess of the coconut milk.

• Salt: A pinch of salt enhances all the flavors in your pudding without overpowering them.

• Vanilla Extract: Pure vanilla extract adds depth and warmth to elevate this dessert from good to absolutely amazing.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Rice: Rinse one cup of jasmine rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice.

Cook the Rice: In a medium saucepan, combine rinsed rice with two cups of water and a pinch of salt. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for about 15 minutes until tender.

Add Coconut Milk and Sugar: Once the rice is cooked, pour in one can of full-fat coconut milk and half a cup of granulated sugar. Stir gently until combined, allowing the mixture to simmer gently over low heat for about 10 minutes.

Incorporate Vanilla Extract: Remove from heat and stir in one teaspoon of pure vanilla extract. This step adds an aromatic touch that beautifully complements the tropical flavors.

Prepare Fresh Mango Topping: While the pudding cools slightly, peel and dice one ripe mango into small cubes. Set aside these golden treasures as they’re going to crown your pudding like royalty.

Serve and Enjoy!: Scoop generous portions into bowls or cups. Top each serving with fresh mango pieces and an optional sprinkle of toasted coconut flakes for added flair. Enjoy warm or chilled – either way, it’s delightful!

Perfecting the Cooking Process

Start with rinsing the rice thoroughly to remove excess starch. Cook the rice in coconut milk and water until tender, stirring occasionally, then fold in fresh mango puree for added flavor.

Add Your Touch

Feel free to swap the mango for other fruits like pineapple or berries. A sprinkle of lime zest or a dash of vanilla extract can elevate the flavor profile even further.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of coconut milk for creaminess.

Sometimes I whip up Mango Coconut Rice Pudding when my friends come over; their smiles remind me why I love sharing food so much!

FAQ

Can I use brown rice instead of white rice?

Yes, but adjust cooking time as brown rice takes longer to cook.

How can I make this recipe vegan?

This recipe is already vegan-friendly if you use plant-based milk alternatives.

What toppings pair well with Mango Coconut Rice Pudding?

Chopped nuts, shredded coconut, or fresh mint work wonderfully as toppings!

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Mango Coconut Rice Pudding

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Mango Coconut Rice Pudding is a delightful tropical dessert that combines creamy coconut milk and tender jasmine rice, topped with fresh, juicy mango slices. This easy-to-make dish brings a burst of flavor and vibrant color to your table, making it perfect for any occasion—whether it’s a family gathering or a cozy night in. Experience the bliss of each spoonful as you savor this heavenly treat that transports you straight to paradise.

• Total Time: 35 minutes
• Yield: Serves approximately 4

Ingredients

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• 1 cup jasmine rice
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup granulated sugar
• 1 ripe mango, diced
• 1 pinch salt
• 1 tsp pure vanilla extract

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Instructions

1. Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine rinsed rice, 2 cups of water, and a pinch of salt. Bring to a boil over medium heat, then reduce heat to low. Cover and simmer for about 15 minutes until tender.
3. Stir in the coconut milk and sugar into the cooked rice. Allow it to gently simmer on low heat for an additional 10 minutes.
4. Remove from heat and mix in the vanilla extract.
5. While cooling slightly, dice the mango into small cubes.
6. Serve the pudding in bowls or cups, topped with fresh mango pieces and optional toasted coconut flakes.

• Author: James
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Simmering
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 260
• Sugar: 19g
• Sodium: 25mg
• Fat: 11g
• Saturated Fat: 9g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg