Coconut and Mango Rice Pudding

Coconut and Mango Rice Pudding

  • Preparation 20 min
  • Cooking 40 min
  • Chilling 4 h
  • Servings 8
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Categories

Ingredients

  • Coconut Rice Pudding

    • 1 can (400 ml) coconut milk
    • 2 1/2 cups (625 ml) milk (see note)
    • 1/2 cup (125 ml) white long grain rice
    • 1/2 tsp (2.5 ml) vanilla extract (see note)
    • 1/2 cup (125 ml) sugar
  • Mango Coulis

    • 2 cups (500 ml) fresh or frozen and thawed mango, cubed
    • 3 tbsp (45 ml) sugar

Preparation

  • Coconut Rice Pudding

  • Mango Coulis

  • Assembly

Note from Ricardo

You can replace the milk with almond or soy beverage for a dairy-free recipe.

You can also add half a vanilla bean when cooking the rice, instead of using vanilla extract.

Personal Note