Creamy Coconut Rice Pudding (Printable)

A creamy coconut and rice dish topped with fresh mango for a tropical, satisfying finish.

# What You'll Need:

→ Rice Pudding

01 - 1 cup Arborio rice (or short-grain white rice)
02 - 13.5 fl oz canned full-fat coconut milk
03 - 12 fl oz whole milk
04 - ¼ cup granulated sugar
05 - ¼ teaspoon salt
06 - 1 teaspoon pure vanilla extract

→ Topping

07 - 2 ripe mangoes, peeled, pitted, and diced
08 - 2 tablespoons toasted coconut flakes (optional)
09 - 1 tablespoon fresh mint leaves (optional)

# How To Make It:

01 - Rinse the rice under cold water until the water runs clear.
02 - In a medium saucepan, combine the rinsed rice, canned coconut milk, whole milk, sugar, and salt.
03 - Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
04 - Reduce heat to low, partially cover, and cook for 30 to 35 minutes, stirring frequently to prevent sticking, until the rice is tender and the pudding attains a creamy consistency.
05 - Remove from heat and stir in the vanilla extract.
06 - Let the pudding cool for 5 to 10 minutes; it will thicken slightly during this period.
07 - Divide the rice pudding among serving bowls and top with diced mangoes, toasted coconut flakes, and mint leaves if desired. Serve warm or chilled.

# Tips from dashanddishes:

01 -
  • The pudding cooks itself while you do something else, filling your kitchen with the most comforting coconut aroma.
  • Fresh mango on top keeps it bright and prevents the dessert from feeling heavy, even when you eat a full bowl.
  • It works hot or cold, fancy or casual, and tastes even better the next morning for breakfast if there's any left.
02 -
  • Stir frequently while cooking, especially after the first fifteen minutes, or you'll end up with a burnt layer on the bottom that tastes like regret.
  • The pudding will seem loose when it's hot but will set up noticeably as it cools. Don't panic and keep cooking if it looks soupy.
03 -
  • Toast your own coconut flakes in a dry skillet for thirty seconds before sprinkling on top. The difference between raw and toasted is the difference between fine and unforgettable.
  • If you forgot to buy mango, fresh pineapple, passion fruit, or even poached strawberries work beautifully. The pudding is accommodating enough to welcome almost any fruit that's in season.

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