Warm Coconut Rice Pudding with Mango and Toasted Pistachios
Comforting warm coconut milk rice pudding topped with fresh mango cubes and crunchy toasted pistachios for tropical flavor and texture contrast. This asian-inspired desserts ready in about 40 minutes layers jasmine rice, coconut milk (full fat), 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 320 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 jasmine rice
- 2 cups coconut milk (full fat)
- 1 cup whole milk
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup ripe mango, peeled and diced
- 1/3 cup pistachios, shelled and chopped
- 1 tbsp unsalted butter
Instructions
- Step 1: Rinse 3/4 cup jasmine rice under cold water until water runs clear.
- Step 2: In a medium saucepan, combine rinsed rice, 2 cups full-fat coconut milk, 1 cup whole milk, 1/3 cup granulated sugar, and 1/4 tsp salt. Stir well.
- Step 3: Bring mixture to a gentle boil over medium heat, then reduce to low and simmer uncovered, stirring frequently to prevent sticking, for 25-30 minutes until rice is tender and pudding is creamy.
- Step 4: Remove from heat and stir in 1 tsp vanilla extract.
- Step 5: In a small skillet over medium heat, melt 1 tbsp unsalted butter and add 1/3 cup chopped pistachios. Toast for 3-4 minutes until fragrant and lightly browned, stirring constantly.
- Step 6: Spoon warm rice pudding into bowls, top each with 1/4 cup diced ripe mango, and sprinkle with toasted pistachios before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Warm Coconut Rice Pudding with Mango and Toasted Pistachios 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 Warm Coconut Rice Pudding with Mango and Toasted Pistachios?
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 Warm Coconut Rice Pudding with Mango and Toasted Pistachios?
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 Warm Coconut Rice Pudding with Mango and Toasted Pistachios 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 Warm Coconut Rice Pudding with Mango and Toasted Pistachios?
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.
