Coconut and Mango Rice Pudding (Riz au Lait à la Noix de Coco et à la Mangue)

Riz au Lait à la Noix de Coco et à la Mangue is a delicious Comorian rice pudding dessert that combines the tropical flavors of coconut and mango.

Coconut and Mango Rice Pudding (Riz au Lait à la Noix de Coco et à la Mangue)

Ingredients

  • 1 cup of arborio rice
  • 2 cups of coconut milk
  • 1/2 cup of sugar
  • 1/2 teaspoon of vanilla extract
  • 1 ripe mango, diced
  • 1/4 cup of shredded coconut, toasted

Instructions

  1. In a saucepan, combine the arborio rice and coconut milk. Bring to a simmer over medium heat.
  2. Stir in the sugar and vanilla extract. Cook for 20-25 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
  3. Remove from heat and let it cool for 10 minutes.
  4. Divide the rice pudding into serving bowls and top with diced mango and toasted shredded coconut.
  5. Serve the Riz au Lait à la Noix de Coco et à la Mangue either warm or chilled.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
45g
Fat
5g
Protein
3g

Supplies

Saucepan Stirring spoon Serving bowls

Tools

Cutting board Knife

Serving suggestions

Serve the Riz au Lait à la Noix de Coco et à la Mangue as a refreshing dessert after a Comorian meal.

Tips & tricks

For a creamier texture, you can use a combination of coconut milk and regular milk in the recipe.

Cost

$8