Steamed Mango and Coconut Rice Pudding

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A creamy, fragrant rice pudding steamed with coconut milk and fresh mango chunks, showcasing a tropical twist on a comforting classic. This Asian-inspired recipe, ready in about 50 minutes, layers Short-grain rice, Coconut milk, Granulated sugar 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 250 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

• 1/2 cup Short-grain rice
• 1 1/2 cups Coconut milk
• 1/3 cup Granulated sugar
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• 1 cup, diced Fresh mango
• 2 tbsp, for garnish Toasted shredded coconut

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1/2 cup short-grain rice under cold water until water runs clear, then drain.
2. Step 2: In a medium heatproof bowl, combine the rinsed rice with 1 1/2 cups coconut milk, 1/3 cup granulated sugar, and 1/4 teaspoon salt. Stir well to combine.
3. Step 3: Cover the bowl tightly with foil and place it in a steamer basket over boiling water. Steam for 40 minutes, checking once to stir gently, until the rice is tender and creamy.
4. Step 4: Remove the bowl from the steamer and stir in 1 teaspoon vanilla extract.
5. Step 5: Allow the pudding to cool slightly, then gently fold in 1 cup diced fresh mango.
6. Step 6: Serve warm or chilled, garnished with 2 tablespoons toasted shredded coconut for texture and aroma.