Mango-Coconut Rice Pudding

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy rice pudding infused with ripe mango and coconut, chilled to perfection for a refreshing tropical dessert. This hawaiian-inspired desserts ready in about 45 minutes pairs short-grain rice, coconut milk, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (13 ratings) Prep: 10 min Cook: 35 min Serves 4 Hawaiian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, combine 1 cup short-grain rice, 2 cups coconut milk, and 1 cup whole milk. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent sticking.
  2. Step 2: Reduce heat to low, cover, and cook for 25-30 minutes, or until rice is tender and mixture thickens to a pudding consistency, stirring every 5 minutes.
  3. Step 3: Stir in 1/2 cup sugar and 1 tsp vanilla extract. Cook for 2 more minutes, stirring until sugar dissolves completely.
  4. Step 4: Remove from heat and stir in 1/2 cup diced mango. Cool slightly, then transfer to serving bowls.
  5. Step 5: Refrigerate for 30 minutes to chill, then top with 1/4 cup shredded coconut before serving.

Frequently asked questions

How long does Mango-Coconut Rice Pudding take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mango-Coconut Rice Pudding?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain rice from drying out.

Can I substitute ingredients in 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 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 Mango-Coconut Rice Pudding?

Hawaiian 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.

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