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For a delightful Coconut Mango Rice Pudding, you will need these key ingredients: - 1 cup jasmine rice - 2 cups coconut milk - 1 cup water - 1/2 cup sugar (or to taste) - 1/4 teaspoon salt - 1 ripe mango, diced - 1 teaspoon vanilla extract - Zest of 1 lime - Toasted coconut flakes for garnish - Fresh mint leaves for garnish Each ingredient plays a vital role in the dish. Jasmine rice gives a lovely texture and aroma. Coconut milk brings a rich, creamy flavor that pairs perfectly with mango. The sugar and salt balance the sweetness, while the vanilla adds warmth. Lime zest brightens the dish, and toasted coconut flakes give a crunchy touch. Fresh mint leaves finish it all with a pop of color and fresh taste. When you gather these ingredients, you set the stage for a meal that feels both special and comforting. Each bite will remind you of sunny days and tropical beaches. So, take a moment to enjoy the process of choosing these fresh flavors. {{ingredient_image_1}} First, rinse the jasmine rice under cold water. This helps remove extra starch. Keep rinsing until the water runs clear. Once done, drain the rice well. Next, grab a medium pot. In the pot, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir the mix well to blend all the flavors. Now it's time to cook! Bring the mixture to a gentle boil over medium heat. Watch closely as it heats up. Once it starts boiling, reduce the heat to low. Cover the pot and let it simmer. This should take about 15-20 minutes. You want the rice to be tender, and the liquid to absorb. After cooking, remove the pot from heat. Stir in the vanilla extract and lime zest. This adds a fresh flavor to the pudding. Let it sit for about 10 minutes. This helps it thicken nicely. Gently fold in the diced mango, saving some for garnish if you like. Serve the rice pudding warm or chilled in bowls. For a lovely finish, top with toasted coconut flakes and fresh mint leaves. Enjoy this creamy delight! To make a great rice pudding, avoid mushy rice. Rinse the jasmine rice well. This helps remove excess starch. Starch can make the rice sticky. Rinse until the water runs clear. This simple step can change your pudding! Adding flavor enhances the dish. Use vanilla extract for warmth. Lime zest gives a fresh twist. You can also mix in spices like cinnamon. These additions make your pudding stand out. You can serve this pudding warm or chilled. Warm pudding feels cozy and comforting. Chilled pudding is refreshing, especially on hot days. Try both to see which you like best! Garnishing adds a fun touch. Use toasted coconut flakes for crunch. Fresh mint leaves bring color and a bright flavor. You can even add extra diced mango on top. This makes each bowl look beautiful and inviting. Pro Tips Rinse the Rice: Rinsing the jasmine rice not only removes excess starch but also helps to achieve a less sticky texture for the pudding. Adjust Sweetness: Feel free to adjust the sugar according to your taste preferences. Start with less and add more if desired. Chill for Best Flavor: Allow the rice pudding to chill in the refrigerator for a couple of hours before serving. This enhances the flavors and makes it refreshing. Garnish Creatively: Experiment with different garnishes like toasted nuts, fresh berries, or a drizzle of honey to elevate the presentation and flavor. {{image_2}} You can change up the flavor of coconut mango rice pudding by adding other fruits. Pineapple, papaya, or kiwi can bring a fresh twist. You can even mix in berries for a splash of color and taste. Using frozen mango is also a great idea. It cooks down nicely and adds creaminess. Just thaw the mango before you add it to the pudding. It makes the dish easy to prepare all year round. If you want to cut down on sugar, try sugar substitutes like honey or maple syrup. You can also use stevia for a low-calorie option. Adjust the amount to fit your taste. For dairy-free choices, stick with coconut milk. It's rich and creamy, just like regular milk. You can also use almond or oat milk for a different flavor. These options keep the dish light and fun. To keep your coconut mango rice pudding fresh, store it in the fridge. Use an airtight container. It will last for about three to four days. Make sure the pudding cools to room temp before sealing. This helps keep the texture nice. If you want to save it for later, you can freeze it. Divide the pudding into smaller portions. Put each portion in a freezer-safe container. It will last for about one month in the freezer. When you’re ready to enjoy it, just thaw it in the fridge overnight. To reheat your coconut mango rice pudding, you have a few options. The best method is to use the stove. Place the pudding in a small pot. Add a splash of coconut milk or water. Heat it over low heat, stirring often. This keeps the pudding creamy. You can also use the microwave. Place the pudding in a microwave-safe bowl. Add a little coconut milk or water. Heat it in short bursts, about 30 seconds at a time. Stir between heats to get an even temperature. Enjoy your creamy treat warm! What is the best type of rice for rice pudding? The best rice for rice pudding is jasmine rice. It cooks up soft and sticky. This type of rice gives a creamy texture. You can also use arborio rice if you want it even creamier. Can I use regular milk instead of coconut milk? Yes, you can use regular milk. However, using coconut milk makes it richer. Coconut milk adds a nice tropical flavor. If you want a dairy-free option, stick with coconut milk. How long does coconut mango rice pudding last in the fridge? Coconut mango rice pudding lasts about 3 to 5 days in the fridge. Store it in an airtight container. This helps keep it fresh and tasty. Can I make this recipe ahead of time? Absolutely! You can make this pudding a day in advance. Just store it in the fridge. It tastes great chilled or warmed up. Plus, the flavors deepen when it sits. We explored how to make coconut mango rice pudding, starting with key ingredients like jasmine rice and ripe mango. I shared tips for cooking the rice perfectly and adding great flavors. You learned how to serve and enjoy this treat, plus some variations and storage ideas. This dish is a fun way to enjoy tropical flavors at home. Try it out and get creative!

Coconut Mango Rice Pudding

A creamy and tropical rice pudding made with coconut milk and fresh mango.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Tropical
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup jasmine rice
  • 2 cups coconut milk
  • 1 cup water
  • 1 2/3 sugar (or to taste)
  • 1 4 teaspoon salt
  • 1 ripe mango, diced
  • 1 teaspoon vanilla extract
  • 1 zest lime
  • to taste toasted coconut flakes for garnish
  • to taste fresh mint leaves for garnish

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear to remove excess starch, then drain well.
  • In a medium pot, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir to mix well.
  • Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid has absorbed.
  • Remove the pot from heat and stir in the vanilla extract and lime zest. Let it sit for about 10 minutes to thicken.
  • Gently fold in the diced mango, reserving some for garnish if desired.
  • Serve the rice pudding warm or chilled in individual bowls.
  • Top with toasted coconut flakes and mint leaves for an added touch of flavor and color.

Notes

Serve warm or chilled, and adjust sugar to taste.
Keyword coconut, dessert, mango, rice pudding