Tropical Delight: Mango Coconut Rice Pudding Recipe

Today’s Exotic Dessert: Mango Coconut Rice Pudding

I’m excited to share this unique dessert with you today! The combination of sweet mango, creamy coconut, and comforting rice pudding is perfect for a cozy night in or a special gathering with friends. Let’s get started on this tropical treat!

Ingredients:

• 150g Arborio rice
• 400ml coconut milk
• 1 ripe mango, diced
• 100g sugar
• 1 tsp vanilla extract
• 50g coconut flakes, toasted

Kitchen Tools:

• saucepan
• wooden spoon
• measuring cup
• knife

Start by rinsing the Arborio rice under cold water until the water runs clear. In a saucepan, combine the coconut milk, sugar, and vanilla extract. Bring to a simmer over medium heat, then add the rinsed rice. Cook, stirring occasionally, for about 20-25 minutes until the rice is tender and the mixture has thickened.

Once the rice pudding is ready, remove it from the heat and let it cool slightly. Gently fold in the diced mango, reserving some for garnish. Divide the rice pudding into serving bowls and top with the remaining mango pieces and toasted coconut flakes for a crunchy texture.

This Mango Coconut Rice Pudding weighs approximately 800g in total and serves 4. Each serving is around 200g, with an estimated calorie count of 300 per serving.

One clever tip for this recipe is to chill the rice pudding in the fridge for a few hours before serving. This will allow the flavors to meld together and create a more delicious, refreshing dessert experience.

I hope you give this Mango Coconut Rice Pudding a try and enjoy it just as much as I do! Feel free to get creative with your own twist on this recipe by adding nuts, spices, or other fruits. Happy cooking!