Coconut Mango Rice Pudding - Vegetarian

Coconut Mango Rice Pudding is a delightful fusion of creamy coconut-infused rice and the juicy sweetness of ripe mango. This Caribbean-inspired dessert offers a perfect balance of exotic flavors and textures, making it an irresistible treat for any occasion. The tender rice absorbs the rich coconut milk, creating a velvety pudding that is both comforting and refreshing.

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Temps de préparation 10

Temps de cuisson 25

Temps total 35

Type de plat Dessert

Cuisine Caribbean

Portions servings

Calories 340 kcal

Ingrédients

1 cup jasmine rice

1 can coconut milk (14 oz)

1 1/2 1/2 cups water

1/2 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 ripe ripe mango, diced

1/4 cup shredded coconut, toasted

1 tablespoon lime juice

Mint leaves leaves for garnish

Instructions

In a medium saucepan, combine the jasmine rice, coconut milk, water, sugar, vanilla extract, and salt.
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, stirring occasionally, until the rice is tender and the mixture has thickened, about 25 minutes.
Remove the saucepan from heat and stir in the lime juice.
Let the pudding cool for a few minutes, then fold in the diced mango.
Serve the pudding warm or chilled, topped with toasted shredded coconut and garnished with mint leaves.

Nutrition (per 100g)

Keyword caribbean recipe, coconut mango, coconut milk, creamy pudding, easy dessert, exotic flavors, fruity delight, gluten-free dessert, jasmine rice, quick recipe, refreshing dessert, rice pudding, summer dessert, sweet treat, tropical dessert

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Coconut Mango Rice Pudding – Vegetarian