Description
Mango Coconut Rice Pudding is a tropical delight that combines creamy Arborio rice with luscious coconut milk and ripe mangoes. This easy-to-make dessert evokes memories of sun-soaked beaches, making it perfect for any occasion—be it family gatherings or summer picnics. Enjoy it warm or chilled, and watch it become the star of your dessert table.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups full-fat coconut milk
- 2 ripe mangoes, diced
- 1/3 cup sugar (adjust to taste)
- 1 tsp pure vanilla extract
- Pinch of salt
- 1/2 tsp ground cinnamon (optional)
Instructions
- Rinse Arborio rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine rinsed rice and coconut milk. Bring to a gentle simmer over medium heat, stirring occasionally for about 20 minutes until thickened.
- Once creamy, stir in sugar, salt, and vanilla extract.
- Gently fold in diced mangoes without mashing them.
- Serve warm or chill in the refrigerator for at least two hours before serving. Top with extra mango slices for garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 265
- Sugar: 15g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: To enhance flavor, consider adding a pinch of nutmeg along with cinnamon. For a nutty twist, substitute almond milk for coconut milk. Store leftovers in an airtight container for up to three days; reheat gently on low heat.