Creamy Coconut Rice Pudding (Printable Format)

A luscious tropical dessert combining creamy coconut rice and juicy mango slices for a sweet finish.

# What You Need:

→ Rice Pudding

01 - 1 cup Arborio rice
02 - 1 can (13.5 fl oz) full-fat coconut milk
03 - 1 1/2 cups whole milk
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt
06 - 1 teaspoon pure vanilla extract

→ Topping

07 - 2 ripe mangoes, peeled, pitted, and diced
08 - 2 tablespoons toasted coconut flakes (optional)
09 - 1 tablespoon fresh mint leaves (optional)

# How-To Steps:

01 - Rinse the Arborio rice under cold water until the water runs clear.
02 - In a medium saucepan, mix the rinsed rice, coconut milk, whole milk, sugar, and salt.
03 - Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
04 - Lower heat to low, cover partially, and cook for 30 to 35 minutes, stirring frequently to prevent sticking, until the rice is tender and the pudding is creamy.
05 - Remove from heat and stir in the vanilla extract.
06 - Allow the pudding to cool for 5 to 10 minutes to thicken slightly.
07 - Divide the pudding into serving bowls and top with diced mango, toasted coconut flakes, and fresh mint leaves if desired. Serve warm or chilled.

# Expert Suggestions:

01 -
  • It's the rare dessert that feels indulgent but comes together in under an hour, no fancy techniques required.
  • Coconut milk does most of the heavy lifting, creating that silky texture while you basically just stir and wait.
  • The mango topping transforms something warm and comforting into something bright and tropical, depending on your mood.
02 -
  • Arborio rice is not optional here—regular long-grain rice won't release enough starch and you'll end up with, well, rice in milk instead of pudding.
  • Stir frequently during cooking, especially in the last ten minutes, or the bottom will develop a burnt flavor that ruins everything you've worked for.
  • If your pudding seems too thin when you pull it off the heat, resist the urge to cook it longer; it will thicken as it cools, and overcooked rice turns to mush.
03 -
  • If you want extra creaminess, stir in two tablespoons of coconut cream right at the end, just before serving—it won't change the cooking time and makes the pudding taste almost decadent.
  • Toasting your coconut flakes in a dry pan over medium heat for three to four minutes transforms them from pleasant to absolutely essential; watch them carefully because they go from golden to burnt in seconds.

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