Toasted Coconut and Mango Tiki Rice Pudding

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

Creamy coconut rice pudding infused with tropical mango and finished with toasted coconut flakes, inspired by island Tiki vibes. This caribbean-inspired desserts ready in about 45 minutes layers short grain rice, water, coconut 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.

Prep: 10 min Cook: 35 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 3/4 cup short grain rice under cold water until water runs clear, then add to a medium saucepan with 1 1/2 cups water. Bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 15 minutes until water is absorbed and rice is tender.
  2. Step 2: Add 2 cups full-fat coconut milk, 1/3 cup granulated sugar, 1 tsp vanilla extract, and 1/4 tsp salt to the cooked rice. Stir well and simmer gently over low heat for 20 minutes, stirring frequently until pudding thickens and becomes creamy.
  3. Step 3: While pudding cooks, toast 1/4 cup unsweetened shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown and fragrant. Set aside.
  4. Step 4: Remove pudding from heat and let cool for 10 minutes. Stir in 1 cup diced fresh mango for vibrant tropical sweetness.
  5. Step 5: Serve pudding warm or chilled, sprinkled with the toasted coconut flakes for added crunch and a nutty aroma reminiscent of Tiki island desserts.

Frequently asked questions

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

Total time is about 45 minutes (10 min prep + 35 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 Toasted Coconut and Mango Tiki 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 Toasted Coconut and Mango Tiki 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 Toasted Coconut and Mango Tiki 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 Toasted Coconut and Mango Tiki 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.

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