Coconut Rice Pudding with Mangos and Honey
A delightful dessert combining creamy coconut and sweet, juicy mangos. Perfect for any occasion.
Ingredients
Pudding Base
- 1 cup Arborio rice Provides a creamy texture
- 4 cups coconut milk For rich flavor, use full-fat coconut milk
- 1/2 cup sugar Adjust according to sweetness preference
- 1/2 teaspoon vanilla extract For added flavor
- pinch salt Enhances overall flavor
Toppings
- 2 ripe mangos, diced Choose ripe mangos for best flavor
- to taste Honey, for drizzling For sweetness and finish
Instructions
Preparation
- In a medium saucepan, combine the Arborio rice, coconut milk, sugar, and a pinch of salt.
- Bring the mixture to a simmer over medium heat, stirring frequently.
- Cook for about 25-30 minutes or until the rice is tender and the mixture has thickened.
- Stir in the vanilla extract.
- Remove from heat and let it cool slightly.
Serving
- Serve warm or chilled, topped with diced mangos and a drizzle of honey.
Notes
To store leftover rice pudding, let it cool completely and transfer it to an airtight container. Keep it in the refrigerator for up to 3-4 days. Reheat slightly in the microwave if desired. For added texture, sprinkle some toasted coconut or nuts on top before serving. You can also experiment with different fruits like diced pineapples or bananas.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 58gProtein: 5gFat: 11gSaturated Fat: 10gSodium: 60mgFiber: 3gSugar: 20g
Tried this recipe?Let us know how it was!