Mango and Coconut Rice Pudding

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is adapted from a recipe given to me by a caterer that I have worked with. It is similar to other recipes on Zaar but I love this one for its simplicity and warm, fresh flavour so thought I would post it anyway.


  1. Add the rice and water to a medium pan and simmer, covered, until the rice is cooked and the water has almost all been absorbed.
  2. When the rice is cooked, add the cream of coconut, milk, light brown sugar and cinnamon to the pan and stir. Once the liquid has had a chance to warm, taste it and add as much granulated sugar as needed to suit your preference, up to 1/4 cup.
  3. Simmer the rice pudding for 40-45 minutes, checking and stirring frequently.
  4. Meanwhile, peel and core the mango. Finely dice the flesh and set aside.
  5. When the rice pudding is nearly at the right consistency, add the diced mango and cook for another 2 minutes, to allow the mango to soften slightly.
  6. Take off the heat and leave to stand for a few minutes for the flavours to blend.
  7. Serve and enjoy!


Most Helpful

Very good and easy to make. To our taste, it was too sweet. When I make it again (and I will!), I will use less brown sugar and no granulated sugar. We enjoyed it. Made for ZWT6 2010.

Michelle Berteig May 22, 2010

Very Nice easy creamy comforting rice pudding. I used jasmine rice and 1/4 cup Splenda brown sugar blend. I also enjoyed mine with fresh peaches in place of mangos. Made for the Holiday tag game.

Engrossed July 28, 2009

Lovely mix of flavours, I used short grain just cos I needed to use it up and prefer the texture. Turned out really creamy and will definately use this on the pub menu this Autumn - thanks for posting. Made for zaar tag.

lindseylcw July 18, 2009

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