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Horizontal image of bowls of rice pudding on a wooden surface next to cut fruit and a blue towel.

Coconut Mango Rice Pudding

  • Author: Fanny Slater
  • Total Time: 35 minutes
  • Yield: 6 servings (approximately 3 1/2 cups) 1x


Looking for a quick dessert that you can make on the stovetop? Try our creamy coconut rice pudding with vanilla and fresh sweet mango.


  • 2 cups cooked long-grain rice (like jasmine or basmati)
  • 2 cups full-fat canned coconut milk (from 2 cans)
  • 1/2 cup granulated sugar
  • 1/8 teaspoon coarse salt
  • 1 teaspoon pure vanilla extract
  • 1 cup peeled and diced mango, divided
  • 3/4 cup toasted unsweetened coconut flakes, for garnish


  1. In a medium saucepot over medium-high heat, combine the coconut milk, sugar, and salt. Stirring constantly, bring the mixture just to a gentle boil and then immediately stir in the cooked rice, breaking up any clumps with a spoon.
  2. Reduce the heat to a simmer. Cook, stirring occasionally, until the rice soaks up the liquid and takes on a thick pudding-like consistency, about 20 minutes. Remove the pot from the heat.
  3. Stir in the vanilla extract. Gently fold in 1/2 cup diced mango. Serve warm, topped with the remaining diced mango and toasted coconut flakes. Or cool to room temperature and chill in the refrigerator for at least 2 hours before serving in a bowl with a lid. Leftovers may be stored in the fridge for 3-5 days.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Pudding
  • Method: Stovetop
  • Cuisine: Dessert

Keywords: coconut milk, rice, pudding, mango