Rum-Soaked Mango and Coconut Rice Pudding
Creamy coconut rice pudding infused with aged rum and topped with rum-soaked fresh mango for a tropical dessert experience. This caribbean-inspired desserts ready in about 45 minutes layers arborio rice, coconut milk, whole 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 300 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 arborio rice
- 2 cups coconut milk
- 1 cup whole milk
- 1/3 cup granulated sugar
- 3 tbsp, divided aged dark rum
- 1 tsp vanilla extract
- 1 large, peeled and diced ripe mango
- 1/4 cup toasted shredded coconut
- 1/4 tsp salt
Instructions
- Step 1: Rinse 3/4 cup arborio rice under cold water until water runs clear. In a medium saucepan, combine the rice, 2 cups coconut milk, 1 cup whole milk, 1/3 cup granulated sugar, and 1/4 tsp salt. Bring to a gentle boil over medium heat.
- Step 2: Reduce heat to low and simmer uncovered, stirring frequently, for 25-30 minutes until the rice is tender and the mixture thickens to a creamy consistency.
- Step 3: Remove the saucepan from heat and stir in 1 tsp vanilla extract and 2 tbsp aged dark rum. Cover and let rest for 10 minutes to meld flavors.
- Step 4: Meanwhile, place 1 large diced ripe mango in a small bowl with 1 tbsp aged dark rum. Toss gently and let soak for at least 10 minutes.
- Step 5: Spoon the warm coconut rice pudding into serving bowls, top each with the rum-soaked mango, and sprinkle 1/4 cup toasted shredded coconut over the top.
- Step 6: Serve warm or chilled for a luscious tropical dessert.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Soaked Mango and 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 Rum-Soaked Mango and 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 Rum-Soaked Mango and 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 Rum-Soaked Mango and 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 Rum-Soaked Mango and 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.
