Name: Coconut Mango Rice Pudding
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Tropical
Ingredients: 1 cup jasmine rice; 2 cups water; 1/4 teaspoon salt; 1 (13.5 oz) can full-fat coconut milk; 1 cup unsweetened almond milk (or more coconut milk); 1/3 cup maple syrup or honey; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1 ripe mango, peeled and diced; Additional mango slices or shredded coconut for topping (optional)

A luscious, tropical twist on the classic comfort dessert I’ve always loved—this Coconut Mango Rice Pudding is silky, naturally sweetened, and bursting with mango flavor. I use creamy coconut milk and fragrant jasmine rice to create a naturally dairy-free and gluten-free treat. Whether I want something light for breakfast or a chilled, satisfying dessert, this rice pudding checks all the boxes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup jasmine rice

2 cups water

1/4 teaspoon salt

1 (13.5 oz) can full-fat coconut milk

1 cup unsweetened almond milk (or more coconut milk)

1/3 cup maple syrup or honey

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 ripe mango, peeled and diced

Additional mango slices or shredded coconut for topping (optional)

Directions

I start by combining the jasmine rice, water, and a pinch of salt in a medium saucepan and bring it to a boil over medium heat.

Then I reduce the heat to low, cover, and let it simmer for about 15 minutes, until the rice is tender and most of the water has been absorbed.

I stir in the coconut milk, almond milk, maple syrup, vanilla, and cinnamon.

I continue to cook it over low heat, stirring often, for another 15 to 20 minutes, until it thickens into a creamy pudding consistency.

Once it’s ready, I fold in the diced mango and either serve it warm right away or chill it for a refreshing treat later.

For a nice touch, I like to garnish with extra mango or a sprinkle of shredded coconut.

Servings and timing

This recipe makes 4 servings and takes about 40 minutes from start to finish—5 minutes of prep and 35 minutes of cooking. Each serving comes in around 275 kcal, making it a light yet satisfying option.

Variations

Berry twist: Sometimes I swap the mango for fresh berries like blueberries or raspberries.

Spice it up: I like adding cardamom or a pinch of nutmeg for an aromatic boost.

Make it extra creamy: I use all coconut milk instead of mixing with almond milk for a richer version.

Lower sugar option: I cut back on the maple syrup or skip it entirely and let the mango sweetness shine.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It thickens as it chills, so when I reheat it (either in the microwave or on the stove), I add a splash of coconut or almond milk to loosen it up. It’s also delicious straight from the fridge if I’m in the mood for a chilled dessert.

FAQs

How do I prevent the rice pudding from sticking to the pan?

I make sure to stir it frequently, especially once I add the milk. Using a heavy-bottomed saucepan also helps avoid burning or sticking.

Can I use another type of rice?

Yes, but I prefer jasmine rice for its fragrance and soft texture. Arborio rice or basmati rice could work, though cooking times and texture may vary slightly.

Is this recipe suitable for meal prep?

Absolutely. I often make a batch and portion it into jars for easy breakfasts or snacks throughout the week.

Can I use canned mango or frozen mango?

Yes, I’ve used both when fresh mango isn’t available. I thaw and drain frozen mango before adding it to keep the texture right.

What can I serve with this rice pudding?

I like pairing it with tropical fruit slices, a drizzle of extra coconut milk, or even a sprinkle of toasted nuts for added crunch.

Conclusion

This Coconut Mango Rice Pudding has become one of my go-to recipes when I want something comforting, dairy-free, and naturally sweet. It’s easy to make, full of flavor, and so versatile. Whether I serve it warm for a cozy dessert or cold for a tropical breakfast, it never disappoints.

Recipe:

Coconut Mango Rice Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Sophia
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Pin Recipe

Description

A luscious, tropical twist on classic rice pudding made with creamy coconut milk, jasmine rice, and sweet mango. This dairy-free and gluten-free dessert is perfect served warm or chilled.