No-Bake Coconut Mango Rice Pudding
Creamy coconut milk rice pudding layered with fresh mango chunks for a tropical, refreshing dessert. This caribbean-inspired desserts ready in about 40 minutes layers Short-grain rice, Water, full fat 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 260 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 rice
- 1 1/2 cups Water
- 1 1/4 cups, full fat Coconut milk
- 1/3 cup Granulated sugar
- 1 tsp Vanilla extract
- 1 large, peeled and diced Ripe mango
- 1/4 cup, for garnish Toasted shredded coconut
- a few, for garnish (optional) Fresh mint leaves
Instructions
- Step 1: Rinse 3/4 cup short-grain rice under cold water until water runs clear.
- Step 2: In a medium saucepan, combine the rinsed rice and 1 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and rice is tender.
- Step 3: Stir in 1 1/4 cups full-fat coconut milk, 1/3 cup granulated sugar, and 1 tsp vanilla extract. Cook uncovered over medium-low heat, stirring frequently, for 10-12 minutes until the mixture thickens to a creamy consistency.
- Step 4: Remove from heat and let cool to room temperature, stirring occasionally to prevent a skin from forming.
- Step 5: Once cooled, gently fold in half of the diced mango (about 1/2 large mango) into the pudding.
- Step 6: Spoon the pudding into serving bowls or glasses, top with remaining diced mango, and garnish with 1/4 cup toasted shredded coconut and fresh mint leaves if desired.
- Step 7: Chill for at least 1 hour before serving for best flavor and texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Coconut Mango Rice Pudding take to make?
Total time is about 40 minutes (10 min prep + 30 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 No-Bake 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 No-Bake 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 No-Bake 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.
What goes well with No-Bake Coconut Mango 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.
