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Churro Bites with Chocolate Dipping Sauce
Mexican

Mango Coconut Rice Pudding

A creamy and tropical twist on classic rice pudding, infused with mango and coconut milk, perfect for a quick and delightful dessert.

Total Time30 minutes
Servings4
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
4
Protein
53
Carbs
9
Fat
2
Fiber
0g
Sodium
Ingredients
  • 1 cup jasmine rice
  • 1 1/2 cups coconut milk
  • 1 1/2 cups water
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 ripe mango, diced
  • 1 tablespoon shredded coconut (toasted, for garnish)
  • Mint leaves (for garnish, optional)
Instructions
  1. 1Rinse the jasmine rice under cold water until the water runs clear.
  2. 2In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, vanilla extract, and salt.
  3. 3Bring the mixture to a boil over medium heat, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the rice is tender and the mixture is creamy, stirring occasionally to prevent sticking.
  4. 4Once cooked, remove from heat and let it sit covered for an additional 5 minutes.
  5. 5Stir in the diced mango, reserving a few pieces for garnish if desired.
  6. 6Serve warm or chilled in bowls, and garnish with toasted shredded coconut and mint leaves if using.
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