Mango-Coconut Rice Pudding

Mango-Coconut Rice PuddingRecipe


6 Servings

Cost per Serving:


Recipe from


Nutritional Information

Calories 323
Fat 8 g
Satfat 6 g
Protein 4 g
Carbohydrate 60 g
Fiber 2 g
Cholesterol 0 mg
Sodium 426 mg


1 cup jasmine rice
1 (14 oz.) can reduced-fat coconut milk
1/2 cup sugar
1 teaspoon salt
2 teaspoons rum or 1 tsp. vanilla extract, optional
3/4 cup sweetened shredded coconut
2 mangoes, peeled and diced


Preheat oven to 375°F. Grease a shallow 2 1/2-quart baking dish.

In a medium saucepan, bring 1 3/4 cups water to a boil. Stir in rice, cover, reduce heat and simmer until all water is absorbed, 20 to 25 minutes. Remove from heat.

In a small saucepan, during last 5 minutes of cooking rice, bring coconut milk, sugar and salt to a boil over medium-high heat. Cook for 4 minutes. Turn off heat and stir in rum.

Fluff rice with a fork. Pour coconut milk on top. Cover with wax paper; let rest for 30 minutes.

Meanwhile, spread coconut in a single layer on a baking sheet and toast in oven, stirring frequently, until golden brown, 7 to 10 minutes. Let cool. (Coconut can be toasted up to 1 week ahead; store airtight.)

Serve rice pudding at room temperature or warmed slightly on stove top, topped with a sprinkling of mango and toasted coconut.

Also featured in: Back to School Special, All You, None 2013;