Mango-Coconut Rice Pudding

  • Yield: 6 Servings


  • 1 cup jasmine rice
  • 1 none (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 none 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.

Nutritional Information

Amount per serving
  • Calories: 323none
  • Fat: 8g
  • Saturated fat: 6g
  • Protein: 4g
  • Carbohydrate: 60g
  • Fiber: 2g
  • Cholesterol: 0mg
  • Sodium: 426mg

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Mango-Coconut Rice Pudding Recipe