Welcome, dear friend. Today we're making a dessert that feels like a warm hug in a bowl: creamy coconut rice pudding with juicy mango. It's naturally dairy-free, yet so rich and comforting you won't miss a drop of milk.
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As the rice simmers in coconut milk, let the sweet aroma fill your kitchen. Take a deep breath in, and as you exhale, feel any tension melt away. This is your time to create something nourishing for yourself and your loved ones.
This pudding is a gentle reminder that simple ingredients can bring profound joy. Let's cook with love and presence.
Why You'll Love This Recipe
About the Ingredients
1 cup (200g) jasmine rice, rinsed
Jasmine rice adds a fragrant aroma. You can use any white rice; arborio will make it extra creamy.
1 can (13.5 oz / 400ml) full-fat coconut milk
Full-fat is key for creaminess. Light coconut milk will result in a thinner pudding.
2 cups (480ml) water
Use filtered water for the cleanest taste.
1/3 cup (65g) coconut sugar
Coconut sugar has a caramel-like flavor. You can substitute brown sugar or maple syrup.
1/2 teaspoon ground cardamom
Cardamom adds a warm, aromatic spice. If you don't have it, use cinnamon or a pinch of nutmeg.
1/4 teaspoon salt
Just a pinch to balance sweetness and enhance flavors.
1 teaspoon vanilla extract
Pure vanilla extract gives a lovely depth. You can use the seeds from half a vanilla bean.
1 ripe mango, peeled and diced
Use a ripe, sweet mango like Ataulfo or Kent. If fresh isn't available, thawed frozen mango works.
Optional toppings: toasted coconut flakes, chopped pistachios, lime zest
These add texture and color. Get creative with what you have!
Tips & Tricks
- Rinse the rice well to remove excess starch, preventing a gummy texture.
- Stir occasionally while simmering to avoid sticking to the bottom of the pot.
- If the pudding becomes too thick, add a splash of coconut milk or water to loosen it.
Pro Tips
Step-by-Step Instructions
1. Rinse the rice
Place the jasmine rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch, ensuring a creamy, not sticky, pudding.
2. Combine and simmer
In a medium saucepan, combine the rinsed rice, coconut milk, water, coconut sugar, cardamom, and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 20 minutes. Stir occasionally to prevent sticking.
3. Stir and thicken
After 20 minutes, remove the lid and stir. The rice should be tender and the mixture slightly thickened. Continue to cook uncovered for 5-10 minutes, stirring frequently, until the pudding reaches your desired consistency – it will thicken more as it cools.
4. Add vanilla
Remove the pot from heat and stir in the vanilla extract. The pudding should look creamy and have a gentle, fragrant aroma.
5. Cool slightly
Let the pudding rest for 5 minutes. This allows it to thicken further and develop its flavors. Take a moment to breathe in the sweet scent of coconut and cardamom.
6. Serve with mango
Spoon the warm pudding into bowls and top generously with diced mango. Garnish with toasted coconut flakes, pistachios, or a sprinkle of lime zest if desired.
Delicious Variations
- Swap mango for sliced bananas or berries when in season.
- Add a tablespoon of chia seeds during the last 5 minutes of cooking for extra nutrition and a pudding-like texture.
- Stir in a spoonful of almond butter or tahini at the end for a nutty, creamy twist.
How to Store Creamy Coconut Rice Pudding with Mango
Refrigerator
Store in an airtight container in the fridge for up to 4 days. The pudding will thicken; stir in a little coconut milk or water when reheating.
Freezer
Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating gently on the stovetop or microwave.
Reheating
Reheat on the stovetop over low heat, adding a splash of liquid to restore creaminess. Alternatively, microwave in 30-second intervals, stirring in between.
Frequently Asked Questions
Q: Can I use regular milk instead of coconut milk?
Yes, you can substitute whole milk or any plant-based milk, but the pudding will be less rich and not dairy-free. If using a lighter milk, consider adding a tablespoon of butter or coconut oil for richness.
Q: How do I prevent the rice pudding from becoming too thick?
Rice pudding thickens as it cools, so keep it slightly saucier than desired when you turn off the heat. Also, stir in extra liquid when reheating to loosen it.
Q: Can I make this in a rice cooker?
Absolutely! Combine all ingredients (except vanilla and mango) in the rice cooker, set to cook, and let it do its magic. Stir in vanilla after cooking, and adjust consistency with extra milk.
Q: What if I don't have cardamom?
No problem! Use 1/2 teaspoon of cinnamon or a pinch of nutmeg. Or simply omit it for a pure coconut flavor.
I hope this creamy coconut rice pudding brings a moment of peace to your day. If you make it, I'd love to hear how it turned out. Share your experience in the comments below. Breathe in, breathe out.
Creamy Coconut Rice Pudding with Mango
A luscious, dairy-free coconut rice pudding topped with fresh mango, ready in 30 minutes for a comforting dessert.
🧂 Ingredients
- 1 cup (200g) jasmine rice, rinsed
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 2 cups (480ml) water
- 1/3 cup (65g) coconut sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 ripe mango, peeled and diced
- Optional toppings: toasted coconut flakes, chopped pistachios, lime zest
📋 Instructions
- 1Rinse the rice — Place the jasmine rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch, ensuring a creamy, not sticky, pudding.
- 2Combine and simmer — In a medium saucepan, combine the rinsed rice, coconut milk, water, coconut sugar, cardamom, and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 20 minutes. Stir occasionally to prevent sticking.
- 3Stir and thicken — After 20 minutes, remove the lid and stir. The rice should be tender and the mixture slightly thickened. Continue to cook uncovered for 5-10 minutes, stirring frequently, until the pudding reaches your desired consistency – it will thicken more as it cools.
- 4Add vanilla — Remove the pot from heat and stir in the vanilla extract. The pudding should look creamy and have a gentle, fragrant aroma.
- 5Cool slightly — Let the pudding rest for 5 minutes. This allows it to thicken further and develop its flavors. Take a moment to breathe in the sweet scent of coconut and cardamom.
- 6Serve with mango — Spoon the warm pudding into bowls and top generously with diced mango. Garnish with toasted coconut flakes, pistachios, or a sprinkle of lime zest if desired.
Priya writes about mindfulness and mental well-being, offering simple daily practices that fit into busy lives. She draws on personal routines and cultural traditions, making meditation accessible.
