Powered Mango Coconut Rice Pudding
A tropical dessert with fragrant jasmine rice, sweet mango, and creamy coconut milk, finished with a hint of lime. This thai-inspired desserts (vegan, gluten-free) ready in about 45 minutes layers jasmine rice, (13.5 oz) full-fat coconut milk, diced mango 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 6, 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
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup diced mango
- 1/4 cup brown sugar
- 1 tsp lime zest
- 1 tsp vanilla extract
- 2 tbsp toasted coconut flakes
- pinch salt
Instructions
- Step 1: In a medium saucepan, combine 1 cup jasmine rice, 1 can full-fat coconut milk, 1/4 cup brown sugar, 1 tsp lime zest, 1 pinch salt, and 1 tsp vanilla extract. Bring to a gentle simmer over medium-low heat, stirring constantly to prevent sticking.
- Step 2: Reduce heat to low and cook covered for 25-30 minutes, stirring every 5 minutes, until rice is tender and liquid is absorbed (the mixture should have a thick, pudding-like consistency).
- Step 3: Remove from heat and stir in 1 cup diced mango. Let cool for 15 minutes, then refrigerate for at least 2 hours until fully chilled.
- Step 4: Serve cold in dessert bowls, garnished with 2 tbsp toasted coconut flakes and a small mango slice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Powered Mango Coconut Rice Pudding take to make?
Total time is about 45 minutes (15 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 Powered 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 Powered 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 Powered Mango Coconut Rice Pudding for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Powered Mango Coconut Rice Pudding vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
