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Coconut Milk Rice Pudding with Mango
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Coconut Milk Rice Pudding with Mango
A rich, creamy dessert that combines the flavors of coconut milk and sweet mango. This rice pudding is infused with the warmth of cinnamon and cardamom, making it a perfect treat for warm weather. With its velvety texture and vibrant colors, this dessert is sure to satisfy any sweet tooth.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Gluten-free, Vegetarian
Ingredients
1 cup
Uncooked white rice
150 Calories
3 cups
Coconut milk
450 Calories
1/2 cup
Granulated sugar
100 Calories
2 cups
Water
0 Calories
1/4 teaspoon
Salt
0 Calories
1/2 teaspoon
Ground cinnamon
0 Calories
1/4 teaspoon
Ground cardamom
0 Calories
1 cup
Mango, diced
100 Calories
1 tablespoon
Unsalted butter
100 Calories
1/4 cup
Toasted coconut flakes
100 Calories
1/4 cup
Fresh mint leaves
0 Calories
Step-by-Step Instructions
1
Rinse the rice in a fine mesh strainer until the water runs clear. Drain and set aside.
2
In a medium saucepan, combine the coconut milk, sugar, water, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3
Add the rice to the saucepan and stir to combine. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and creamy.
4
Remove the saucepan from the heat and stir in the cinnamon and cardamom. Let cool to room temperature, then cover and refrigerate for at least 2 hours, or until chilled.
5
Just before serving, stir in the diced mango and unsalted butter until well combined.
6
Spoon the pudding into individual serving cups or a large serving dish. Top with toasted coconut flakes and fresh mint leaves, if desired.
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Where cooking meets life and technology.
© 2025 Cooklaif