Tiki-Inspired Coconut and Mango Rice Pudding
Creamy rice pudding cooked with coconut milk and topped with fresh mango and toasted coconut for a tropical dessert delight. This caribbean-inspired desserts ready in about 35 minutes layers rinsed jasmine rice, full fat 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.
Ingredients
- 1/2 cup, rinsed jasmine rice
- 1 1/2 cups, full fat coconut milk
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 medium, peeled and diced ripe mango
- 1/4 cup toasted coconut flakes
Instructions
- 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.
- 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.
- Step 3: Remove from heat and stir in 1 tsp vanilla extract; let cool slightly.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Inspired Coconut and Mango Rice Pudding take to make?
Total time is about 35 minutes (5 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 Tiki-Inspired Coconut and Mango 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 Tiki-Inspired Coconut and Mango 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 Tiki-Inspired Coconut and Mango Rice Pudding for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Tiki-Inspired Coconut and Mango Rice Pudding?
Caribbean 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.
