One-Bowl Coconut Mango Rice Pudding
Creamy coconut milk rice pudding sweetened with fresh mango and a hint of vanilla, made easily in one pot. This asian-inspired desserts ready in about 30 minutes layers jasmine rice, coconut milk, water 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
- 1 cup jasmine rice
- 2 cups coconut milk
- 1 cup water
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup diced ripe mango
- 2 tbsp toasted shredded coconut
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then drain.
- Step 2: In a medium saucepan, combine rinsed rice, 2 cups coconut milk, 1 cup water, and 1/3 cup granulated sugar over medium heat.
- Step 3: Bring mixture to a gentle boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and most liquid is absorbed.
- Step 4: Remove from heat and stir in 1 tsp vanilla extract, then cover and let rest for 10 minutes to thicken.
- Step 5: Gently fold in 1 cup diced ripe mango and transfer pudding to serving bowls.
- Step 6: Sprinkle each serving with 2 tbsp toasted shredded coconut before serving warm or chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Bowl Coconut Mango Rice Pudding take to make?
Total time is about 30 minutes (5 min prep + 25 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 One-Bowl 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 One-Bowl 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 One-Bowl 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 One-Bowl Coconut Mango Rice Pudding?
Asian 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.
