Gluten-Free Coconut Mango Rice Pudding
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 desserts (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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve warm or chilled, garnished with 2 tbsp toasted shredded coconut for a crunchy contrast.
Frequently asked questions
How long does Gluten-Free Coconut Mango Rice Pudding take to make?
Total time is about 45 minutes (5 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Gluten-Free Coconut Mango Rice Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Gluten-Free Coconut Mango Rice Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gluten-Free Coconut Mango Rice Pudding for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gluten-Free Coconut Mango Rice Pudding gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
