Creamy Tropical Mango Coconut Rice Pudding – A Delightful Dessert

Mango Coconut Rice Pudding

Today, I’m excited to share a new recipe that combines the tropical flavors of mango and coconut in a comforting and creamy rice pudding. This dish is perfect for a cozy night in or a special dessert for a summer gathering.

Ingredients:

• 150g Arborio rice
• 400ml coconut milk
• 1 ripe mango, diced
• 50g brown sugar
• 1 tsp vanilla extract
• Pinch of salt

Kitchen Tools:

• saucepan
• wooden spoon
• grater

I start by cooking Arborio rice in a saucepan with coconut milk over medium heat, stirring constantly with a wooden spoon until the mixture thickens and the rice is creamy. Then, I add in diced mango, brown sugar, vanilla extract, and a pinch of salt to enhance the flavors.

After simmering for a few more minutes, the rice pudding is ready to be served warm. The creamy texture of the coconut milk pairs perfectly with the sweet mango chunks, creating a delightful balance of flavors in each spoonful.

Once the mango coconut rice pudding is cooked, the total weight of the dish is approximately 700g, with 4 servings in total. Each serving weighs around 175g, and has an estimated calorie count of 200 per portion.

One unique tip for this recipe is to top each serving with a sprinkle of toasted coconut flakes for an extra crunch and coconut flavor.

I encourage you to give this mango coconut rice pudding a try and make it your own by adding your favorite toppings or serving it with a dollop of whipped cream. Enjoy!