Mango Coconut Rice Pudding is an easy dessert recipe that delights all with only 5 ingredients: Frozen Mango, Rice, honey, butter, and coconut cream. It’s a dish that easily transports you to places like Thailand and the Philippines, where mango, coconut, and rice are often used in desserts.
1 cup of frozen mango
1 cup of rice (short grain better)
2 tablespoons of honey
2 tablespoons of butter
4 oz. coconut cream
Introduce rice and bring heat up to medium-high. *cloves optional
Add enough water to cover the rice and bring it to boil while stirring the rice. Continue to add water slowly while continuing to stir until the rice starts to soften and looks creamy (about 10-minutes).
Add frozen mango and honey and keep stirring for another 5 minutes.
Add coconut cream and keep stirring for yet another 5 minutes.
Make sure rice isn’t dry, it should look like porridge/risotto. If looking too dry, just add more coconut milk or water, to the rice. Don’t forget to keep stirring during the process.
Remove from the stovetop, and cool to room temperature.
Great with a dollop of sour cream or yogurt but leave it out for a vegan dessert.
Excellent when paired with a dry sherry
Keywords: Mango Rice Pudding, mango coconut rice pudding, rice pudding,