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1/1 Photo of Mango & Coconut Rice Pudding
So I told the kids we were having pudding for dinner and their eyes lit up. Then they saw that it wasn't the pudding they hoped it would be, and that little glimmer of 'she's really gonna let us eat dessert for dinner' hope faded. Then they took a bite and their eyes lit up again. Then there was another bite, then another. The tropical flavors took over their little taste buds and we had a "everyone cleaned their plate (bowl)" kind of brinner! I only teased them because I knew they were going to love it! Pudding at our house is made with avocados. We have 2 dairy allergies, so pudding is a no-go generally. Unless I make with avocados. Trust me, they'll never know! Rice pudding is usually a big hit and this recipe was...the boys (including the adult-boy) all loved the mangoes and I knew they'd love it! I have a couple of helpful recipes: How to Bake Brown Rice & How to Choose and Cut a Mango that would be helpful with this recipe. As one last note...I used coconut extract to make this and really think it helped the flavor "pop." I keep it on hand because I like to add it to banana bread or muffins when I make them...half vanilla extract/half coconut extract...so if the banana bread recipe calls for 1 teaspoon vanilla, I do 1/2 teaspoon vanilla, 1/2 teaspoon coconut. I'm weird and that's how we like our banana bread. That being said, I've made plenty of rice puddings without the coconut flavoring and they are great too. I just wanted to play up the toasted coconut flavor, with the coconut extract. Your call on how you make yours. Enjoy!!!
Units: US | Metric
Serving Size: 1 (471 g)
Servings Per Recipe: 4