Tropical Mango Coconut Rice Pudding (Printable Version)

Creamy coconut rice paired with juicy mango offers a lush, tropical finish perfect for easy desserts.

# What You’ll Need:

→ Base

01 - 2 cups cooked short-grain white rice
02 - 1 1/2 cups coconut milk
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon pure vanilla extract

→ Add-Ins

05 - 1 cup diced fresh or thawed mango

# Step-by-Step Guide:

01 - In a saucepan, combine cooked rice, coconut milk, sugar, and vanilla extract. Set over medium heat and bring to a gentle simmer.
02 - Cook, stirring frequently, for 15 to 20 minutes until the mixture thickens and takes on a creamy consistency.
03 - Incorporate diced mango and cook for 1 additional minute until the fruit is just heated through.
04 - Portion into bowls and serve either warm or well-chilled as desired.

# Additional Tips::

01 -
  • Uses leftover rice for less waste and easy prep
  • Tastes creamy and rich without dairy
  • Vegan gluten free and safe for most allergies
  • Ready in only twenty five minutes
  • Crowd pleaser dessert that feels both familiar and exotic
02 -
  • Naturally vegan and gluten free
  • Contains no major allergens if coconut is tolerated
  • Easily turns leftover rice into something extraordinary
03 -
  • Use short grain rice for the creamiest pudding compared to long grain types
  • Stir often to prevent the coconut milk from catching on the bottom of your pan
  • Add the mango right at the end for color and vibrancy
  • Taste as you go for sweetness and be generous with the vanilla for maximum warmth

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