Mango Coconut Rice Pudding

Tired of hearing about everyone getting excited for spring break?  About the fun vacations to tropical islands they are about to embark on?  How they can’t wait to come back with sun-kissed skin, feeling more rested and relaxed than ever?
Surely this can’t be just me.
Around this time of year (and summer and Christmas) I start rethinking my choice of profession. Teaching can’t be that bad. Children are fun, and they listen, and parents never really complain, right?
But then I have a quick chat with my dear friend Ali and hear about the number of times she was sneezed on that day. Or how a parent went a little nutso on her after school one day, and I realize I’m happy right where I am, pasty skin and all.
I do like to indulge in more tropical themed dinners and desserts in the days leading up to spring break though. It helps me pretend I’m on vacation at some place exotic and warm. Not cold and dreary like it is in Dallas currently.  
Yesterday I came up with a tropical spin on my favorite rice pudding recipe. Meet Mango Coconut Rice Pudding.

One bite will have you humming Jimmy Buffett songs envisioning yourself in a hammock with a boat drink nearby.

At least that is the affect it had on me.

Ripe, juicy chunks of mango combined with creamy arborio rice and light coconut milk to create an island flavor you won’t soon forget. Unless you really are enjoying boat drinks while eating this, then you may forget it.

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Mango Coconut Rice Pudding
3/4 cup Arborio Rice
1 1/2 cups water
1 cup light coconut milk
1/2 tsp salt

For the “pudding”
1 cup light coconut milk
1/2 cup half and half
1/2 cup corn syrup
2 tbsp sugar
2 tsp vanilla
1/2 tsp salt
1 mango, peeled and cubed

For garnish
1/4 cup shredded coconut, pulsed in food processor
1/4 cup almonds, pulsed in food processor

Prepare the arborio rice. In a medium sauce pan over medium heat, add rice, salt, and one cup of liquid. Stir until all the liquid is absorbed. Add in another cup of liquid, stir until absorbed. Add in final cup of liquid, stir until absorbed. Set finished rice to the side.

In another medium sauce pan, add coconut milk, half & half, corn syrup, sugar, vanilla, and salt. Stir together. Add in finished rice. Bring to a boil, then reduce to simmer until the majority of the liquid has been absorbed.  Add in mango chunks.

While rice is simmering, add shredded coconut and almonds to a toaster oven or regular oven at 350 degrees. Toast until the coconut is slightly brown.

Serve rice pudding with coconut and almonds sprinkled over top.

This recipe would also be a dream to make in a pressure cooker.  To do so, all you would do is add the arborio rice, water, coconut milk, corn syrup, sugar and salt to a pressure cooker. Cook at high pressure for about 7 minutes. Once done, stir in vanilla, half & half, and mangos.  It would reduce the cook time tremendously and omit all that stirring!

This stuff is great served warm or cold. And the texture, oooh the texture, I can’t tell you how wonderful it is.  I think I could eat this all day. It isn’t overly sweet and the fresh mango really makes it special.  You could easily use frozen mango chunks as well to save yourself the hassle of peeling and chopping a mango.  I’m absolutely terrible at it and make a huge mess while doing it. Totally worth it though.
Are you going anywhere fun for spring break? I promise I won’t be rude to you in a fit of jealous rage.  This mango coconut rice pudding has calmed my spring break envy. 

2 Replies to “Mango Coconut Rice Pudding”

    1. Hi Alison,

      I think both would be delicious substitutions! Maple syrup especially… but it would definitely change the taste up some. You could also try using something like stevia in it as opposed to the corn syrup. Let me know if you try any of those.

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