Creamy Coconut Rice Pudding

I discovered this recipe on an ordinary Thursday afternoon when my neighbor dropped off three perfectly ripe mangoes from her tree, and I had a nearly forgotten can of coconut milk in the pantry. The combination felt obvious once I started thinking about it, but I'd never actually made it before. That first batch taught me that tropical desserts don't need to be complicated to feel like a small vacation.

I made this for my sister's impromptu dinner party last summer, and she asked for the recipe before dessert was even finished. The way everyone's faces lit up when they took that first spoonful—creamy, tropical, naturally sweet—reminded me why simple, honest food matters most.

Ingredients

• Arborio rice or short-grain white rice (1 cup): This starchy rice releases its natural creaminess as it cooks, absorbing the coconut and milk to create that signature pudding texture without cream.
• Full-fat coconut milk (1 can, 400 ml): Don't skip the full-fat version; that rich coconut flavor is non-negotiable here, and the fat content creates the silky mouthfeel you're after.
• Whole milk (1½ cups): The combination of coconut milk and regular milk balances richness with accessibility, though you can substitute with almond or oat milk if you prefer dairy-free.
• Granulated sugar (¼ cup): Taste your mango first; if it's very sweet, you might want to reduce this slightly.
• Salt (¼ teaspoon): A tiny pinch brings out all the flavors and prevents the pudding from tasting one-dimensional.
• Vanilla extract (1 teaspoon): Pure vanilla is worth the small splurge here; it adds warmth and depth to the coconut flavor.
• Ripe mangoes (2): Look for mangoes that give slightly to pressure and smell fragrant at the stem end; they should be sweet enough to eat on their own.
• Toasted coconut flakes and fresh mint (optional): These toppings add texture and a fresh finish, but they're truly optional if you want to keep things simple.

Instructions

Rinse your rice:

Run the rice under cold water, stirring gently with your fingers until the water runs mostly clear. This removes excess starch so your pudding doesn't become gluey, but a little cloudiness remaining is fine.

Combine everything in the pan:

Pour the rinsed rice, both milks, sugar, and salt into a medium saucepan. Give it a stir, then bring it to a gentle simmer over medium heat, stirring occasionally so nothing sticks to the bottom.

Cook low and slow:

Once it reaches a simmer, lower the heat and cover the pan partially with a lid or even a clean kitchen towel. Stir frequently—every few minutes—for 30 to 35 minutes, until the rice is completely tender and the mixture looks creamy and thick.

Finish with vanilla:

Remove from heat and stir in the vanilla extract. You'll smell that warm, comforting vanilla hit the moment it touches the hot pudding.

Let it rest:

Give it 5 to 10 minutes off the heat; the residual warmth will help it thicken slightly as it sits. This is a perfect moment to prep your mangoes.

Assemble and serve:

Divide the pudding among serving bowls while it's still warm, then top generously with the diced mango. Add toasted coconut flakes and fresh mint if you have them, or just eat it plain—it's equally delicious either way.

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What strikes me most about this dish is how it transforms rice—something humble and everyday—into something that feels genuinely special. My daughter now asks for it on rainy days when she wants something warm and comforting, and somehow coconut and mango have become part of our family's comfort food vocabulary.

The Mango Question

The success of this recipe hinges almost entirely on your mango choice. A truly ripe, sweet mango makes the pudding sing without needing extra sugar, while an underripe one will taste sharp and sour no matter how much you adjust. I've learned to buy mangoes a few days before I plan to make this, letting them sit on the counter until they smell fragrant and yield just slightly to pressure. If you're stuck with mediocre fruit, a splash of lime juice can brighten it up, but there's no substitute for picking good mangoes.

Temperature and Serving

This pudding is forgiving about temperature in a way most desserts aren't. Some nights I serve it warm, right after making it, when it feels cozy and comforting. Other times I chill it completely and serve it cold on hot days, almost like a tropical rice pudding mousse. Both versions work beautifully, so let your mood and weather guide you.

Making It Your Own

Once you understand the basic structure—creamy rice, tropical fruit topping, just enough sweetness—you can play with variations without losing what makes this dish work. Pineapple is lovely here, or passion fruit if you can find it. Some people love a sprinkle of cardamom stirred into the pudding, which adds a subtle floral note that plays beautifully with coconut.

• Try adding a quarter teaspoon of ground cardamom to the rice as it cooks for a more complex flavor profile.
• If you want extra richness, stir in two tablespoons of coconut cream just before serving, which makes it feel even more indulgent.
• Don't underestimate the power of that tiny pinch of salt; it's what makes everything taste like itself.

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This is the kind of dessert that feels fancy without demanding anything from you except attention and patience. Serve it to people you care about, and watch how a bowl of creamy rice and mango becomes a small moment of joy.

Recipe FAQs

→ What type of rice is best for this dish?

Short-grain or Arborio rice is ideal as it becomes tender and creamy when cooked slowly, perfect for absorbing coconut milk flavors.

→ Can I substitute the milk for a dairy-free option?

Yes, use almond or oat milk instead of whole milk to keep it dairy-free while maintaining creaminess.

→ How do I achieve a creamy texture?

Simmer the rice gently, stirring frequently to avoid sticking, and cook until soft and creamy. Adding coconut cream can enhance richness.

→ Is it served warm or chilled?

It can be enjoyed warm to highlight its comforting creaminess or chilled for a refreshing, cool texture.

→ What toppings complement the dish?

Fresh diced mango offers a juicy contrast, while toasted coconut flakes add crunch and mint leaves bring a fresh aroma.

→ How to adjust sweetness?

Sugar amounts can be modified depending on the mango's ripeness and personal preference to balance sweetness.