Quick Mango Coconut Rice Pudding
Mango coconut rice pudding turns leftover cooked rice into a creamy, tropical dessert in about 15 minutes. It tastes rich and cozy, but it uses simple pantry ingredients and one saucepan.
This recipe is naturally dairy-free when you use coconut milk. Mango adds bright sweetness, pistachios add crunch, and cinnamon gives the pudding a warm finish.
Why You Will Love This Recipe
- Creamy texture: Cooked rice soaks up coconut milk and turns soft, thick, and spoonable.
- Fresh tropical flavor: Sweet mango, vanilla, and coconut make each bite taste bright and sunny.
- Fast and practical: It starts with already cooked rice, so you skip the long cooking time.
- Easy to customize: Serve it warm, chilled, extra cinnamon spiced, or with more crunchy toppings.
Fabian’s Budget Tip: Use leftover plain rice from dinner instead of cooking a fresh pot. If mango is expensive, use frozen mango that has been thawed and drained. It gives the same sweet flavor for less money.
Ingredients (Serves 4)
- 3 cups cooked white rice or jasmine rice, loosely packed (480 g)
- 1 can full fat coconut milk, 13.5 ounces (400 ml)
- 3 tablespoons maple syrup (45 ml)
- 1 teaspoon vanilla extract (5 ml)
- 1/2 teaspoon ground cinnamon (1 g)
- 2 cups diced ripe mango (330 g)
- 1/4 cup unsweetened shredded coconut (20 g)
- 1/4 cup chopped pistachios (30 g)
Step-by-Step Instructions
1. Add the Rice and Coconut Milk
Place the cooked rice and coconut milk in a medium saucepan. Stir well so the rice loosens and the coconut milk coats every grain. Set the pan over medium heat.
2. Sweeten and Spice the Pudding
Add the maple syrup, vanilla extract, and cinnamon. Stir again. As the mixture warms, the coconut milk will melt into the rice and your kitchen will smell sweet, warm, and lightly spiced.
3. Simmer Until Creamy
Reduce the heat to medium low once small bubbles appear around the edges. Simmer for 8 to 10 minutes, stirring often. The pudding is ready when it looks glossy and thick, and a spoon leaves a soft trail across the bottom of the pan.
4. Rest for a Better Texture
Turn off the heat and let the pudding sit for 3 minutes. It will thicken a little more as it cools. If it gets too thick, stir in a small splash of coconut milk until it looks creamy again.
5. Add the Mango and Toppings
Spoon the warm pudding into four bowls. Top each serving with diced mango, shredded coconut, and chopped pistachios. Add a light dusting of cinnamon if you want a warmer flavor.
Expert Troubleshooting and FAQs
Can I use cold leftover rice?
Yes. Cold rice works very well. Break up any clumps with a spoon before heating it with the coconut milk. The grains will soften as they simmer.
Why is my rice pudding too thick?
The rice may have absorbed more liquid as it cooked or rested. Stir in a little extra coconut milk, one tablespoon at a time, until the pudding turns creamy again.
Why is my rice pudding too runny?
Simmer it for 2 to 4 more minutes over medium low heat. Stir often and watch for a glossy, thick texture. It will also firm up slightly as it rests.
Can I make mango coconut rice pudding ahead of time?
Yes. Store the pudding without toppings in an airtight container in the fridge for up to 3 days. Add mango, coconut, and pistachios right before serving for the freshest texture.
Can I serve it cold?
Yes. Chill the pudding for at least 2 hours. The texture will become thicker and more set, almost like a creamy coconut rice dessert cup.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on the coconut milk, rice, and toppings you use.
- Calories: 465
- Protein: 6 g
- Carbs: 67 g
- Fats: 21 g
Quick Mango Coconut Rice Pudding
Ingredients
- 3 cups cooked white rice or jasmine rice, loosely packed (480 g)
- 1 can full fat coconut milk, 13.5 ounces (400 ml)
- 3 tablespoons maple syrup (45 ml)
- 1 teaspoon vanilla extract (5 ml)
- 1/2 teaspoon ground cinnamon (1 g)
- 2 cups diced ripe mango (330 g)
- 1/4 cup unsweetened shredded coconut (20 g)
- 1/4 cup chopped pistachios (30 g)
Instructions
- 1. Add the Rice and Coconut Milk. Place the cooked rice and coconut milk in a medium saucepan. Stir well so the rice loosens and the coconut milk coats every grain. Set the pan over medium heat.
- 2. Sweeten and Spice the Pudding. Add the maple syrup, vanilla extract, and cinnamon. Stir again. As the mixture warms, the coconut milk will melt into the rice and your kitchen will smell sweet, warm, and lightly spiced.
- 3. Simmer Until Creamy. Reduce the heat to medium low once small bubbles appear around the edges. Simmer for 8 to 10 minutes, stirring often. The pudding is ready when it looks glossy and thick, and a spoon leaves a soft trail across the bottom of the pan.
- 4. Rest for a Better Texture. Turn off the heat and let the pudding sit for 3 minutes. It will thicken a little more as it cools. If it gets too thick, stir in a small splash of coconut milk until it looks creamy again.
- 5. Add the Mango and Toppings. Spoon the warm pudding into four bowls. Top each serving with diced mango, shredded coconut, and chopped pistachios. Add a light dusting of cinnamon if you want a warmer flavor.
