Tropical Mango-Chili Coconut Rice Pudding
A refreshing, dairy-free dessert with creamy coconut rice, sweet mango, and a hint of heat from chili, perfect for warm evenings. This thai-inspired desserts (dairy-free, gluten-free) ready in about 35 minutes layers short-grain white rice, (13.5 oz), full-fat coconut milk, diced mango 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 310 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
- 1/2 cup short-grain white rice
- 1 can (13.5 oz), full-fat coconut milk
- 1 cup, diced mango
- 1, thinly sliced red Thai chili
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 2 tbsp, toasted coconut flakes
Instructions
- Step 1: Combine 1/2 cup rinsed rice, 1 can coconut milk, and 2 tbsp brown sugar in a saucepan; bring to a gentle simmer over medium-low heat.
- Step 2: Cook uncovered for 20-25 minutes, stirring frequently with a wooden spoon until rice is tender and mixture thickens to a porridge-like consistency (it should coat the back of the spoon).
- Step 3: Remove from heat, stir in 1 tsp vanilla extract and 1 thinly sliced red Thai chili, then let cool for 5 minutes.
- Step 4: Divide into serving bowls, top with 1 cup diced mango and 2 tbsp toasted coconut flakes, and serve warm or chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tropical Mango-Chili Coconut Rice Pudding take to make?
Total time is about 35 minutes (10 min prep + 25 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 Tropical Mango-Chili 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 Tropical Mango-Chili 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 Tropical Mango-Chili 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.
Is Tropical Mango-Chili Coconut Rice Pudding dairy-free?
Yes — this recipe is tagged dairy-free, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The flavors in this tropical are incredible.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
