Gluten-Free Coconut Mango Rice Pudding

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A creamy gluten-free rice pudding infused with coconut milk and fresh mango chunks, perfect as a refreshing dessert or snack. This Asian Fusion-inspired recipe (gluten free), ready in about 45 minutes, layers arborio rice, coconut milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup arborio rice
• 3 cups coconut milk
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup ripe mango, peeled and diced
• 1/4 tsp salt
• 2 tbsp toasted shredded coconut, for garnish

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium heavy-bottomed saucepan, combine 1 cup arborio rice, 3 cups coconut milk, 1/3 cup granulated sugar, and 1/4 tsp salt. Bring to a gentle boil over medium heat, stirring frequently.
2. Step 2: Reduce heat to low and simmer uncovered, stirring every 5 minutes to prevent sticking, for 30-35 minutes until the rice is tender and the mixture thickens to a creamy consistency.
3. Step 3: Remove from heat and stir in 1 tsp vanilla extract and 1 cup diced ripe mango. Let the pudding cool slightly before serving.
4. Step 4: Serve warm or chilled, garnished with 2 tbsp toasted shredded coconut for a crunchy contrast.