Steamed Mango and Coconut Rice Pudding

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, fragrant rice pudding steamed with coconut milk and fresh mango chunks, showcasing a tropical twist on a comforting classic. This asian-inspired desserts 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.

Prep: 10 min Cook: 40 min Serves 4 Asian cuisine 250 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Steamed Mango and Coconut Rice Pudding take to make?

Total time is about 50 minutes (10 min prep + 40 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 Steamed 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 Steamed 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 Steamed 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 Steamed Mango and Coconut 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.

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