Coconut Mango Rice Pudding
A delightful dessert that combines tropical flavors of coconut and mango into a creamy, comforting dish perfect for any occasion.
Ingredients
Main Ingredients
- 3 cups cooked white rice This will serve as the heart of your pudding.
- 1.5 cups almond milk Adds a smooth base.
- 1.5 cups coconut milk Enhances the overall coconut flavor.
- 1 tablespoon vanilla Brings warmth to the dish.
- 2 tablespoons honey Naturally sweetens the pudding.
- 3 tablespoons coconut flakes Add texture and can be sweetened or unsweetened.
- 1/3 cup toasted coconut Toast it for enhanced flavor.
- 3 cups fresh diced mango Elevates the dish into a tropical delight.
Instructions
Preparation
- Combine the cooked white rice, almond milk, coconut milk, vanilla, honey, and coconut flakes in a large pot.
- Stir the ingredients together until well combined.
Cooking
- Bring the mixture to a boil over medium heat while stirring frequently to prevent burning.
- Once boiling, reduce heat to low and cover. Let it simmer for 15-20 minutes, stirring occasionally.
- In a small sauté pan, lightly spray with cooking spray and toast the coconut flakes until golden brown and fragrant.
- Fold in the fresh diced mango into the rice pudding after it has cooked, and allow to cook together for an additional 3-4 minutes.
Serving
- Serve the Coconut Mango Rice Pudding in individual bowls and garnish with toasted coconut on top.
Notes
Use day-old rice for easier preparation and a better texture. Feel free to experiment with spices or adjust sweetness as desired. This dessert is also delicious paired with whipped cream or ice cream, and works well as a side dish with grilled meats.