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.
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)
Instructions
- Combine jasmine rice, water, and salt in a medium saucepan and bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for about 15 minutes, until rice is tender and most of the water is absorbed.
- Stir in coconut milk, almond milk, maple syrup or honey, vanilla extract, and ground cinnamon.
- Cook over low heat, stirring frequently, for another 15 to 20 minutes, until the mixture thickens into a creamy pudding consistency.
- Fold in the diced mango.
- Serve warm immediately or chill in the refrigerator for a refreshing dessert later.
- Top with additional mango slices or shredded coconut if desired.
Notes
Swap mango with fresh berries for a different flavor twist.
Add spices like cardamom or nutmeg for extra aroma.
Use only coconut milk for a creamier version.
Reduce or skip sweetener for a lower sugar option.
Store leftovers in the fridge for up to 4 days; reheat with a splash of milk if needed.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
