Coconut Mango Rice Pudding

$To make Coconut Mango Rice Pudding, gather these simple ingredients: - 1 cup jasmine rice - 2 cups coconut milk - 1 cup water - 1/2 cup granulated sugar (adjust to taste) - 1/4 teaspoon fine sea salt - 1 ripe mango, diced into small pieces - 1 teaspoon pure vanilla extract - Zest of 1 lime (about 1 teaspoon) - Toasted coconut flakes for garnish - Fresh mint leaves for garnish These ingredients create a creamy and sweet dish. The jasmine rice gives a nice texture. The coconut milk adds a rich flavor. The mango brings a refreshing taste. For the best flavor, I recommend using a high-quality coconut milk. Some great brands include: - Thai Kitchen - Aroy-D - Chaokoh These brands provide a rich and creamy texture. Look for cans without additives or preservatives. This ensures a pure coconut taste. If you need to make swaps, here are some good options: - Jasmine rice can be replaced with Arborio or sticky rice. - Coconut milk can be swapped for almond or oat milk for a lighter taste. - Sugar can be replaced with honey or maple syrup for a natural sweetener. These substitutions can change the flavor but will still give you a delicious pudding. Feel free to experiment based on your taste and needs. {{ingredient_image_2}} Start by rinsing the jasmine rice. Use cold water and let it run until it’s clear. This step removes extra starch. Once rinsed, drain the rice well in a fine-mesh sieve. The rice should be clean before cooking. Now, grab a medium pot. Combine the rinsed rice, coconut milk, water, sugar, and salt. Stir the mix well to dissolve the sugar. Place the pot over medium heat. Bring it to a gentle boil, stirring occasionally. When it boils, reduce the heat to low. Cover the pot with a lid and let it simmer for 15 to 20 minutes. The rice should be tender when most of the liquid is absorbed. After cooking, remove the pot from the heat. Stir in the vanilla extract and lime zest. Mix until everything is well combined. Allow it to sit for about 10 minutes. This will help the pudding thicken a bit. Next, gently fold in the diced mango. Be careful not to mash the pieces. If you want, save a few mango chunks for a nice garnish. To serve, spoon the rice pudding into bowls. You can serve it warm or chilled. For a beautiful touch, sprinkle toasted coconut flakes on top. Add a few fresh mint leaves for color and flavor. This dessert looks as good as it tastes! To make your rice pudding creamy, use jasmine rice. Its starch content helps create a thick texture. Rinse the rice well before cooking. This step removes excess starch and prevents clumping. Cook the rice in coconut milk and water for the best flavor. Stir the mixture often while it cooks. This keeps the rice from sticking to the bottom of the pot. Adding vanilla extract and lime zest enhances the creaminess. You can serve coconut mango rice pudding warm or chilled. If you serve it warm, let it rest for ten minutes after cooking. This helps it thicken and cool slightly. If you prefer it chilled, let it cool to room temperature. Then, place it in the fridge for about an hour. Chilled pudding has a firmer texture, while warm pudding is softer and creamier. Avoid using too much water. This can make your pudding too runny. Stick to the recipe’s liquid amounts for the best results. Don’t skip rinsing the rice. This step is key for achieving the right texture. Also, be careful when folding in the mango. Gently mix it in to keep the pieces intact. Lastly, remember to adjust the sugar. Taste as you go to find the perfect sweetness for you. Pro Tips Rinse the Rice: Always rinse the jasmine rice until the water runs clear to remove excess starch. This helps achieve a less sticky and more fluffy texture. Adjust Sweetness: Taste the pudding before serving and adjust the sweetness by adding more sugar if desired. Remember that the sweetness can vary based on the ripeness of the mango. Chill for Flavor: For a refreshing dessert, consider chilling the rice pudding in the refrigerator for a couple of hours before serving. The flavors meld beautifully when chilled. Garnish Creatively: Experiment with different garnishes such as lime zest, toasted nuts, or additional fresh fruits to enhance the presentation and flavor of your dish. {{image_4}} You can easily make this dessert vegan and dairy-free. Just use coconut milk as your only liquid. This milk is rich and creamy, giving you the same taste. You can also swap sugar for a plant-based sweetener, like maple syrup or agave nectar. These options keep your pudding tasty and healthy. Want to boost the flavor? Try adding spices like cinnamon or nutmeg. These spices bring warmth and depth. You can also mix in other fruits. Pineapple or passion fruit work well with mango. They add a new layer of taste. If you feel adventurous, a splash of rum can give a fun kick. This rice pudding fits many occasions. For a casual get-together, serve it in small bowls. Top with toasted coconut and mint for a fresh look. If it's a party, layer it in clear cups. This way, everyone can see the beautiful colors. For special events, drizzle some fruit puree on top for a fancy touch. You can also serve it warm in the winter or chilled in the summer. To keep leftover rice pudding fresh, let it cool to room temperature. Then, transfer it to an airtight container. Make sure to seal it tightly to prevent air from getting in. This will help keep the pudding creamy and tasty. Store it in the fridge for up to three days. If you want to enjoy it later, consider freezing it. When you are ready to eat your rice pudding again, take it out of the fridge. You can reheat it on the stove or in the microwave. If using the stove, place it in a pot over low heat. Stir gently and add a splash of coconut milk or water if it is too thick. If using the microwave, heat it in short bursts of 30 seconds. Stir in between each burst until warm. The rice pudding can last in the fridge for about three days. If you want to freeze it, pour it into a freezer-safe container. Make sure to leave space at the top for expansion. It can be frozen for up to two months. When you want to eat it, thaw it in the fridge overnight. Reheat it as you like before serving. Yes, you can make Coconut Mango Rice Pudding ahead of time. Prepare the pudding and let it cool. Store it in an airtight container in the fridge for up to three days. This makes it easy for a quick dessert later. Reheat it gently on the stove or in the microwave before serving. If you want, add a splash of coconut milk to restore the creamy texture. While jasmine rice is best for this recipe, you can use other types too. Arborio rice works well for a creamier pudding. Sushi rice can also be a good choice. Both types absorb liquid nicely, giving you a great texture. Avoid using long grain rice, as it won't provide the same creaminess. To adjust the sweetness, simply change the amount of sugar you use. Start with the 1/2 cup listed in the recipe. Taste it as you mix. If you want it sweeter, add more sugar, one tablespoon at a time. For less sweetness, reduce the sugar gradually until it meets your taste. You can also use sweet toppings like ripe mango or coconut flakes for natural sweetness. You now know how to make Coconut Mango Rice Pudding. We covered essential ingredients, preparation steps, and helpful tips. Remember the ways to make it creamy and avoid common mistakes. Explore vegan options and flavor boosts to change it up. You can store leftovers and reheat them easily. Enjoy your delicious dessert for any occasion. I hope you feel ready to try this fun recipe. Cooking can be a joy with a little practice and creativity.$

Coconut Mango Rice Pudding

A creamy and tropical dessert made with jasmine rice, coconut milk, and fresh mango.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Cuisine Tropical

Servings 4

Calories 250 kcal

Ingredients

1 cup jasmine rice
2 cups coconut milk
1 cup water
0.5 cup granulated sugar
0.25 teaspoon fine sea salt
1 whole ripe mango, diced
1 teaspoon pure vanilla extract
1 teaspoon lime zest
to taste toasted coconut flakes for garnish
to taste fresh mint leaves for garnish

Instructions

Rinse the jasmine rice under cold water until the water runs clear, then drain well.
In a medium-sized pot, combine the rinsed jasmine rice, coconut milk, water, sugar, and fine sea salt. Stir thoroughly to dissolve the sugar.
Place the pot over medium heat and bring to a gentle boil, stirring occasionally. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and most liquid is absorbed.
Remove the pot from heat and stir in the pure vanilla extract and lime zest. Let sit for about 10 minutes to thicken slightly.
Gently fold in the diced mango, being careful not to mash the pieces. Reserve a few mango pieces for garnish if desired.
Serve warm or chilled in individual bowls.
Top each serving with toasted coconut flakes and fresh mint leaves for garnish.

Notes

Adjust sugar to taste and garnish with toasted coconut and mint for added flavor.

Keyword coconut, dessert, mango, rice pudding