Imagine the harmonious blend of sweet, ripe mangoes mingling with creamy coconut in every comforting spoonful. This Mango and Coconut Rice Pudding recipe is not just a dessert; it’s a warm invitation to gather your loved ones around the table and create lasting memories. Tangy and succulent mangoes combined with the rich, velvety texture of coconut milk create a deliciously unique twist on a beloved classic, making it perfect for family gatherings or a special summer treat. Let’s dive into this delightful recipe that’ll have everyone asking for seconds!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Skill Level: Easy
Ingredients
- 1 cup Arborio rice
- 2 cups water
- 2 cups coconut milk
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 large ripe mango, peeled and diced
- 1/2 cup toasted coconut flakes
- Pinch of salt
Instructions
- In a large saucepan, combine the Arborio rice and water. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 20 minutes until the rice is tender and the water is fully absorbed.
- Add the coconut milk, granulated sugar, vanilla extract, and a pinch of salt to the cooked rice. Stir well to combine.
- Continue to cook the mixture over low heat, stirring frequently, for another 20 minutes, or until the pudding thickens to your desired consistency.
- Once the pudding is done, remove it from the heat and gently fold in half of the diced mango pieces.
- Divide the pudding into individual serving bowls and top each with the remaining mango pieces and toasted coconut flakes.
- Allow the pudding to cool slightly before serving, or refrigerate it for at least an hour if you prefer it chilled.
Helpful Tips
For a twist, try adding a dash of cinnamon or cardamom to the pudding for extra warmth and flavor. If Arborio rice is unavailable, substitute with short-grain rice for a similar creamy texture. To make the recipe vegan, ensure the sugar used is vegan-friendly or replace it with agave syrup.
Storage Instructions
Store any leftover Mango and Coconut Rice Pudding in an airtight container in the refrigerator for up to 3 days. Enjoy the pudding cold or gently reheat it on the stove with a splash of coconut milk to restore its creaminess.
Pairings
This tropical pudding pairs beautifully with a refreshing mint tea or a chilled glass of mango lassi. For a complete meal, enjoy it after a light, savory dish like grilled fish with a fresh salad.
Creating moments of joy in the kitchen is what Zynahz is all about. This Mango and Coconut Rice Pudding Recipe not only serves up creamy, tropical flavors but also invites family and friends to enjoy something truly special. We encourage you to try out this recipe, and share your delightful experiences with us. Spread the love by sharing it with your friends and family. Dive into more culinary adventures with Zynahz, follow us on social media, and don’t forget to sign up for our newsletter for more delicious inspirations.
