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    You are in: Home / Recipes / Mango & Coconut Rice Pudding Recipe
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    Mango & Coconut Rice Pudding

    Mango & Coconut Rice Pudding. Photo by ElizabethKnicely

    1/1 Photo of Mango & Coconut Rice Pudding

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    ElizabethKnicely's Note:

    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!!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring. Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency. Stir in the diced mangos and let "cook" for 3-4 minutes.
    2. 2
      While rice pudding is cooking, prepare the coconut flakes. In a small skillet, toast them over medium high heat, until they begin to brown. Stir often to prevent them from burning.
    3. 3
      Serve the Mango Rice Pudding with toasted coconut on top.

    Ratings & Reviews:

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    Nutritional Facts for Mango & Coconut Rice Pudding

    Serving Size: 1 (471 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 766.3
     
    Calories from Fat 126
    16%
    Total Fat 14.0 g
    21%
    Saturated Fat 10.4 g
    52%
    Cholesterol 17.0 mg
    5%
    Sodium 124.0 mg
    5%
    Total Carbohydrate 149.4 g
    49%
    Dietary Fiber 5.6 g
    22%
    Sugars 62.6 g
    250%
    Protein 12.7 g
    25%

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