Coconut Mango Rice Pudding

Indulge in a tropical twist on classic rice pudding with our Coconut Mango Rice Pudding. Infused with the creamy richness of coconut milk and the natural sweetness of ripe mango, this dessert offers a delightful escape to paradise. Perfect for those seeking a dairy-free sweet treat, this recipe is a flavorful addition to your dessert repertoire.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 cup jasmine rice

2 cups coconut milk

1 cup water

1/2 cup granulated sugar

1 tsp vanilla extract

1/2 tsp salt

1 ripe mango, diced

1/4 cup shredded coconut

1/4 cup toasted almonds

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear.

2. In a medium saucepan, combine the coconut milk, water, sugar, vanilla extract, and salt. Bring to a gentle boil over medium heat.

3. Add the rinsed rice to the saucepan and reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the mixture is creamy.

4. Remove from heat and let cool slightly. Stir in the diced mango and shredded coconut.

5. Serve warm or chilled, topped with toasted almonds for extra crunch.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a saucepan over low heat, adding a splash of coconut milk if needed to reach desired consistency.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.