This coconut rice pudding is comfort food in pudding form. Creamy, gently sweet and infused with a rich coconut flavour. Serve warm, straight from the pan when it's at is creamy, velvety best, and top with chunks of juicy mango.
What I love most about this easy pudding is that it comes together quickly with very little effort. Simply place all the ingredients into the pan, then simmer gently, stirring regularly, it's ready and on the table in less than 30 minutes.
I like it serve straight from the pan, while it's still warm, silky and irresistibly creamy. However, leftover pudding can be served cold too. This recipe is simple, speedy and endlessly adaptable.
Why you'll love this recipe
- A quick and easy pudding that can be prepared and on the table in under 30 minutes.
- Feed a crowd as this recipe is easy doubled up to feed a larger group of diners.
- This is a versatile recipe as you can top the pudding with pretty much any fruit you fancy.
- For a dairy free or vegan rice pudding just swap regular whole milk with a plant based alternative.
Recipe ingredients
Find the full list of ingredients and quantities in the recipe card below.
- Rice - I used pudding rice in this recipe with is a short grain starchy rice, ideal for that creamy rice pudding texture.
- Coconut Milk: I used a can of full fat coconut milk as the coconut solids give the pudding great flavour and texture.
- Milk: I used whole milk, but feel free to use your milk of choice in this recipe.
- Sugar: I like to use a little soft brown sugar to sweeten the rice, it has a richer flavour. You could also use regular white sugar, or substitute with honey or agave syrup.
- Vanilla: I flavour the pudding with teaspoon vanilla extract, you could also use vanilla paste.
- Seasoning: I love adding a little ground nutmeg to the rice pudding, along with sea salt to help balance out the sweetness.
- Mango: I season use fresh mango, outwith the mango season I use canned or frozen mango.
How to make coconut rice pudding
- Place all the ingredients together in a medium sized heavy based saucepan, and place on the stove over medium-high heat.
- Bring to a boil, stirring the ingredients together until the solid coconut has melted.
- Now reduce the heat to a gentle simmer and cook the rice for 20-25 minutes, stirring regularly to stop the rice from sticking. The rice pudding is ready when all the liquid has been absorbed and the rice is cooked.
- Remove from the heat and serve the rice in bowls, topped with the diced mango.
LESLEY'S TOP TIPS: Do not wash the rice before placing in the pan or you will wash off the surface starches that gives your rice pudding that creamy, velvety texture.
Recipe variations
- Rice - Arborio rice is a great substitute if you can't find pudding rice. You could use basmati, but it is a long grain, less starchy rice, so you will end up with a different texture, less creamy pudding.
- Coconut Milk - I prefer to use full fat coconut milk as it results in a creamier pudding. However you could also use light coconut milk.
- Milk - I've opted to use whole milk, but you could use semi skimmed. For vegan and dairy free diners, use a plant based milk, almond and coconut would be great choices.
- Mango - I'm a huge fan of canned fruit, opting for fruit is juice rather than syrup. Canned fruit has a better flavour than out of season fruit. During the mango season I would swap tinned mango for fresh. You could also use frozen mango.
- Other Fruit - Don't like mango, then top the pudding with your favourite fruit, try pineapple, banana, passion fruit, peaches, nectarines, strawberries - the list is endless.
Useful hints and tips
- Don't be tempted to wash the rice, this will remove the surface starch and it is this starch that will give you a creamy rice pudding.
- This rice pudding is best served warm straight from the pan when it is at its creamiest. If left to sit the rice will continue to absorb moisture and become softer.
- Leftover rice pudding can be enjoyed warmed up or cold from the fridge, whichever you prefer.
- If you need to loosen the rice pudding just stir through a little extra milk.
- For vegan and dairy free diners swap whole milk for a dairy free alternative, coconut or almond milk would be great choices.
- Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Pudding rice can be bought in most supermarkets. It's a short grain, starchy white rice used for making rice pudding. Arborio risotto rice is a good substitute if you can't find pudding rice. It's the starch on the rice that gives the pudding a creamy texture.
Any leftover rice pudding can be stored in an airtight container for 1-2 days in the fridge. You can enjoy the rice cold, or warm it up on the stove top, or in the microwave in 30 second bursts. Add a splash of milk if the rice needs to be loosen up a little.
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Additional recipe suggestions
If you like this recipe then try some of my other easy pudding recipes:
- Eve's Pudding (Apple Sponge Pudding)
- Classic Apple & Blackberry Crumble
- Pear & Almond Traybake (Gluten Free)
- Pear & Ginger Sponge Puddings
- Rhubarb Crumble
- Panettone Bread & Butter Pudding
Coconut Rice Pudding with Mango Recipe
Equipment
- weighing scales
- Measuring jug
- measuring spoons
- Large saucepan
- Wooden spoon
Ingredients
- 160 g dry pudding rice
- 400 ml can full fat coconut milk
- 300 ml whole milk (or milk of choice)
- 3 tablespoon soft brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- 400 g can mango (drained and diced)
Instructions
- Place all the ingredients together in a medium sized saucepan, and place on the stove over medium-high heat.
- Bring to a boil, stirring the ingredients together until the solid coconut has melted.
- Now reduce the heat to a gentle simmer and cook the rice for 20-25 minutes, stirring regularly to stop the rice from sticking. The rice pudding is ready when all the liquid has been absorbed and the rice is cooked.
- Remove from the heat and serve the rice in bowls, topped with the diced mango.
Notes
- Don't be tempted to wash the rice, this will remove the surface starch and it is this starch that will give you a creamy rice pudding.
- This rice pudding is best served warm straight from the pan when it is at its creamiest. If left to sit the rice will continue to absorb moisture and become softer.
- Leftover rice pudding can be enjoyed warmed up or cold from the fridge, whichever you prefer.
- If you need to loosen the rice pudding just stir through a little extra milk.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Louise says
Oh my goodness! Why have I never thought to use coconut milk in rice pudding before? This is such a lovely dessert and super easy to make, I didn't have any mango so I just added a spoonful of apricot jam on top and that worked really well.
Lesley says
Thank you Louise, yes a spoonful of apricot jam would also work really well here.