Spiced Mango & Coconut Rice Pudding
Creamy coconut rice pudding infused with ripe mango and warm spices, topped with toasted coconut flakes. This asian-inspired desserts (vegan) ready in about 40 minutes layers short-grain white rice, full-fat coconut milk, 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 390 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 short-grain white rice
- 2 cups full-fat coconut milk
- 1 cup mango
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 2 tbsp coconut flakes
- 1 tsp vanilla extract
- pinch salt
Instructions
- Step 1: Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, brown sugar, cinnamon, cardamom, and pinch of salt. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- Step 2: Reduce heat to low, cover, and cook for 20-25 minutes until rice is tender and liquid is absorbed. Remove from heat and stir in vanilla extract and 1/2 cup diced mango.
- Step 3: Let pudding rest, covered, for 10 minutes to thicken. While resting, chop remaining mango into 1/4-inch cubes and toast coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
- Step 4: Divide pudding into serving bowls. Top with remaining mango cubes and toasted coconut flakes. Serve warm or chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Mango & Coconut 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 Spiced 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 Spiced 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 Spiced 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.
Is Spiced Mango & Coconut Rice Pudding vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
