Mango And Coconut Rice Pudding

Mango and Coconut Rice Pudding is a delicious and creamy dessert that originates from Fijian cuisine. This sweet treat combines the tropical flavors of mango and coconut with the comforting texture of rice pudding, creating a delightful dessert that is perfect for any occasion.

Mango And Coconut Rice Pudding

Ingredients

  • 1 cup of jasmine rice
  • 2 cups of coconut milk
  • 1/2 cup of sugar
  • 2 ripe mangoes, diced
  • 1/2 teaspoon of vanilla extract
  • Pinch of salt

Instructions

  1. In a saucepan, combine the jasmine rice, coconut milk, sugar, and a pinch of salt.
  2. Bring the mixture to a gentle boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the rice is cooked and the mixture has thickened.
  3. Remove the saucepan from the heat and stir in the diced mangoes and vanilla extract.
  4. Let the rice pudding cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
40g
Fat
8g
Protein
4g

Supplies

Saucepan Stirring spoon Serving bowls

Tools

Cutting board Knife

Serving suggestions

Serve the Mango and Coconut Rice Pudding chilled for a refreshing dessert on a hot day.

Tips & tricks

For an extra touch of indulgence, top the rice pudding with a sprinkle of toasted coconut flakes before serving.

Cost

$10