Coconut Mango Rice Pudding (Dairy Free)

Coconut Mango Rice Pudding

Coconut mango rice pudding has a sweet rice with tender mango slices in a tropical pudding like substance .

Dairy free, delicious, easy way to use leftover rice!

This is a healthy, easy, and oh so tasty rice pudding.

It is not super sweet, so if you want something really sweet, try some Sugar Cookies, because this is more of a fresh, light, sweetness.

The mangoes I had were delicious, which really helped bump this up from good to great.

Mangos are my favorite and remind me of all my tropical adventures we have been on. Try these mango shrimp lettuce wraps, mango green smoothie, mango pork tacos or easy slow cooker mango habanero chicken tacos are some of our go-to mango choices.

What really put this dessert over the top was the toasted coconut on top. The creamy rice, the subtle coconut, and sweet mango were all great, but throw on some crunchy sweet toasted coconut for extra flavor and texture, and bam…healthy dessert heaven in my mouth!

I don’t know about you guys, but I never know how much rice to cook for dinner. Sometimes we run out, and sometimes we have a lot left over.

When I made the Pineapple Sriracha Chicken Stir Fry, which was on the blog yesterday, I made way too much.

But I am not complaining because in my attempt to use what I made, I got to eat this deliciousness.

What you need to make pudding:

I brought a bowl of this in the car with me to pick my kids up from school, and they gobbled it up, and asked for more when we got home.

I would call that a winner.

• white rice- cooked
• almond milk
• coconut milk
• Vanilla
• honey
• coconut flakes
• toasted coconut
• fresh mangos- diced

How do you make pudding?

I recommend tasting the pudding as it cooks, if you want it to be sweeter, add a little more honey or some brown sugar.

If you want a stronger coconut flavor, substitute more coconut milk for the almond milk, or use some coconut extract.

If you want some dairy (I personally like dairy free), use 1 cup each: almond milk, coconut milk, whole milk.

There are infinite ways to change this recipe up a little.

If you don’t like the texture of the coconut flakes in the pudding, leave it out.

I stirred my toasted coconut in so every bite would have some of the crunchy, sweet goodness.

• Put milks, rice, vanilla, honey, and 3 tbs of coconut flakes into a pot and slowly bring to a boil.
• Stir well, turn down, and cover, letting cook for 15-20 minutes. Check occasionally to stir, making sure the bottom does not burn.
• Sit– Allow time for the rice to soak up the milk, and become a pudding like texture.
• Toasting coconut- Meanwhile, toast your coconut in a sauté pan with a little cooking spray.
• Cook- After 15-20 minutes cook time, stir diced fresh mangos into rice pudding mixture, and let cook for 3-4 additional minutes.
• Serve in bowls, top with toasted coconut as garnish and enjoy

Can you make this ahead? Yes!

This also keeps fairly well, so feel free to refrigerate and enjoy cold or reheated the next day.

My baby sure loved it, as you can see from her dirty little fingers sneaking in to the picture to snitch!

Try more pudding ideas:

• chocolate almond chia seed pudding
• strawberries ‘n cream chia breakfast pudding
• Tapioca pudding
• Pina Colada chia pudding
• Chia mango coconut pudding

Coconut Mango Rice Pudding

Coconut mango rice pudding is a sweet rice with tender mango slices in a pudding texture. 

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Course: American

Cuisine: Dessert

Cook Time: 25 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

• 3 cups cooked white rice
• 1.5 cups almond milk
• 1.5 cups coconut milk
• 1 Tbs vanilla
• 2 Tbs honey
• 3 Tbs coconut flakes sweetened or unsweetened
• 1/3 cup toasted coconut Buy already toasted, or toast yourself
• 3 cups fresh diced mangos

Instructions

• Put milks, rice, vanilla, honey, and 3 tbs of coconut flakes into a pot and slowly bring to a boil. Stir well, turn down, and cover, letting cook for 15-20 minutes. Check occasionally to stir, making sure the bottom does not burn. Allow time for the rice to soak up the milk, and become a pudding like texture.
• Meanwhile, toast your coconut in a saute pan with a little cooking spray.
• After 15-20 minutes cook time, stir diced fresh mangos into rice pudding mixture, and let cook for 3-4 additional minutes.
• Serve in bowls, top with toasted coconut as garnish and enjoy

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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