Stovetop Mango Coconut Rice Pudding
Creamy rice pudding infused with coconut milk and fresh mango chunks, cooked gently on the stovetop for a tropical, comforting dessert. This asian-inspired desserts ready in about 40 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 280 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
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 medium, diced ripe mango
- 1/4 cup toasted shredded coconut
Instructions
- Step 1: In a medium heavy-bottomed saucepan, combine 3/4 cup arborio rice, 2 cups coconut milk, 1 cup whole milk, 1/3 cup granulated sugar, and 1/4 tsp salt. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- Step 2: Reduce heat to low and cook uncovered for about 25-30 minutes, stirring every 5 minutes, until the rice is tender and the mixture thickens to a creamy consistency.
- Step 3: Remove the saucepan from the heat and stir in 1 tsp vanilla extract. Allow the pudding to cool slightly; it will continue to thicken as it cools.
- Step 4: Gently fold in 1 medium diced ripe mango, reserving a few pieces for garnish.
- Step 5: Spoon the pudding into serving bowls and sprinkle with 1/4 cup toasted shredded coconut and reserved mango chunks for a fresh, tropical finish. Serve warm or chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop 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 Stovetop 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 Stovetop 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 Stovetop 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.
What goes well with Stovetop Mango 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.
