Tiki-Inspired Coconut and Mango Rice Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy rice pudding cooked with coconut milk and topped with fresh mango and toasted coconut for a tropical dessert delight. This Caribbean-inspired recipe, ready in about 35 minutes, layers jasmine 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 280 calories and feeds 3, 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: 5 min Cook: 30 min Serves 3 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 1/2 cup rinsed jasmine rice, 1 1/2 cups full-fat coconut milk, 1/4 cup granulated sugar, and 1/4 tsp salt; bring to a gentle boil over medium heat.
  2. Step 2: Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until the rice is tender and mixture thickens to a creamy consistency.
  3. Step 3: Remove from heat and stir in 1 tsp vanilla extract; let cool slightly.
  4. Step 4: Serve the pudding warm or chilled topped with 1 diced medium ripe mango and sprinkle 1/4 cup toasted coconut flakes for added texture and tropical flavor.

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