Creamy Coconut Rice Mango (Printable)

A luscious blend of creamy coconut-infused rice with fresh mango slices for a tropical delight.

# What goes in:

→ Rice Pudding

01 - 1 cup Arborio rice (or short-grain white rice)
02 - 13.5 fl oz canned full-fat coconut milk
03 - 1 1/2 cups whole milk
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt
06 - 1 teaspoon pure vanilla extract

→ Topping

07 - 2 ripe mangoes, peeled, pitted, and diced
08 - 2 tablespoons toasted coconut flakes (optional)
09 - 1 tablespoon fresh mint leaves (optional)

# Directions:

01 - Rinse the rice under cold water until the water runs clear.
02 - In a medium saucepan, combine rice, coconut milk, whole milk, sugar, and salt.
03 - Heat mixture over medium heat until it gently simmers, stirring occasionally.
04 - Reduce heat to low, partially cover, and cook for 30 to 35 minutes, stirring frequently to prevent sticking, until rice is tender and mixture is creamy.
05 - Remove from heat and stir in vanilla extract.
06 - Let pudding cool for 5 to 10 minutes to thicken slightly.
07 - Divide pudding among bowls, top with diced mango, optional toasted coconut flakes, and fresh mint leaves. Serve warm or chilled.

# Expert Advice:

01 -
  • It tastes indulgent but comes together in under an hour with minimal effort.
  • The warm pudding and cold mango create this beautiful temperature contrast that keeps you reaching for another spoonful.
  • Works as dessert, breakfast, or that 3 p.m. moment when you need something comforting.
02 -
  • Stir the pudding frequently so the rice doesn't sink and scorch on the bottom—I learned this the hard way and had to start over once.
  • Your pudding will seem thin while it's cooking, but that's normal; it continues to thicken as it cools, so resist the urge to keep cooking it.
  • Taste the pudding before sweetening further; depending on your mango, you might want less sugar than the recipe calls for.
03 -
  • For extra richness, stir 2 tablespoons of coconut cream into the pudding just before serving—it elevates the entire dish.
  • Toast your coconut flakes in a dry pan for a few minutes until they're golden and fragrant; it takes them from nice to absolutely essential.

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