Hawaiian Mango Coconut Rice Pudding
Creamy coconut-infused rice pudding accented with chunks of ripe mango, bringing a tropical island vibe to a comforting dessert. This caribbean-inspired desserts ready in about 45 minutes layers short grain white rice, whole milk, coconut milk 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 250 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
- 3/4 cup short grain white rice
- 2 cups whole milk
- 1 cup coconut milk
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 medium, peeled and diced ripe mango
- 2 tbsp toasted shredded coconut
Instructions
- Step 1: Rinse 3/4 cup short grain white rice under cold water until water runs clear to remove excess starch, then drain well.
- Step 2: In a medium saucepan, combine rinsed rice, 2 cups whole milk, 1 cup coconut milk, and 1/3 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- Step 3: Reduce heat to low and cook uncovered, stirring occasionally, for 25-30 minutes until rice is tender and mixture thickens to creamy consistency.
- Step 4: Remove from heat and stir in 1 tsp vanilla extract. Let pudding cool slightly.
- Step 5: Fold in 1 diced ripe mango gently to preserve chunks.
- Step 6: Serve pudding warm or chilled, topped with 2 tbsp toasted shredded coconut for added texture and a nutty aroma.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hawaiian Mango Coconut Rice Pudding take to make?
Total time is about 45 minutes (10 min prep + 35 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 Hawaiian Mango Coconut 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 Hawaiian Mango Coconut 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 Hawaiian Mango Coconut 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.
What goes well with Hawaiian Mango Coconut Rice Pudding?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
