Mango & Coconut Rice Pudding
photo by ElizabethKnicely

- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 cups leftover rice or 2 cups cooked rice
- 2 cups milk or 2 cups rice milk
- 1⁄2 cup sugar or 1/2 cup preferred artificial sweetener
- 1 teaspoon vanilla
- 1 teaspoon coconut extract (optional)
- 2 large mangoes, seeded and sliced
- 1 cup sweetened flaked coconut
directions
- 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.
- 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.
- Serve the Mango Rice Pudding with toasted coconut on top.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.