Coconut Rice Pudding with Mango

C4Bimbos's picture

Jul. 29, 2013

A rice pudding that takes us on a whirlwind of tropical flavors!


Whole milk 2 Cup (32 tbs)
Coconut milk 1 Can (10 oz)
Arborio rice 1/2 Cup (8 tbs)
Sugar 1/2 Cup (8 tbs)
Cinnamon powder 1/2 Teaspoon
Vanilla essece 1 Teaspoon
Mango 1 , cut into small pieces



1. Preheat the pan over high heat.

2. Pour whole milk, coconut milk, arborio rice, sugar, cinnamon and vanilla.

3. Stir and bring it to a boil and then reduce the heat and simmer for 60 minutes, stirring every minute or so.

4. Turn off the heat and transfer in a bowl, cover with plastic wrap and make sure the plastic is touching the top of the pudding.

5. Refrigerate for a couple of hours or overnight.

6. Remove from the refrigerator and transfer it in a serving bowl or cup.

7. Top it with fresh mango pieces.


8. Serve the Coconut Rice Pudding with Mango chilled.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 437Calories from Fat 176

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 17 g85%

Trans Fat 0 g


Sodium 57 mg2.38%

Total Carbohydrates 62 g20.7%

Dietary Fiber 2 g8%

Sugars 42 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet