Mango and Coconut Rice Pudding

READY IN: 1hr 10mins
Recipe by Shuzbud

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.

Top Review by Michelle Berteig

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.

Ingredients Nutrition


  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!

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