Indulge in Exotic Bliss: Mango Coconut Rice Pudding Recipe

Exotic Desserts: Mango Coconut Rice Pudding

Today, I’m excited to share a unique and flavorful dessert recipe that combines the sweetness of ripe mangoes with the creaminess of coconut milk. This mango coconut rice pudding is the perfect treat for a warm summer day or a tropical-themed party.

Ingredients:

• 150g Arborio rice
• 400ml coconut milk
• 500ml water
• 100g sugar
• 1 tsp vanilla extract
• 1 large ripe mango, diced
• For garnish

Kitchen Tools:

• saucepan
• wooden spoon
• knife
• cutting board

Start by combining the Arborio rice, coconut milk, water, sugar, and vanilla extract in a saucepan over medium heat. Stir the mixture gently and bring it to a simmer. Reduce the heat to low and let it cook for about 30-40 minutes, stirring occasionally, until the rice is cooked through and the mixture has thickened to a pudding-like consistency.

Once the rice pudding is ready, remove it from the heat and let it cool slightly. Divide the pudding into serving bowls and top each bowl with a generous amount of diced ripe mango. Sprinkle toasted coconut flakes on top for an extra crunchy texture and a touch of tropical flavor.

This mango coconut rice pudding is best served warm, allowing the flavors to meld together beautifully. The combination of creamy coconut milk, fragrant vanilla, and sweet mangoes creates a truly decadent and exotic dessert experience.

Total weight: 800g
Servings: 4
Weight per serving: 200g
Calories per serving: Approximately 300

One clever tip for this recipe is to toast the coconut flakes in a dry skillet over medium heat until they are golden brown and fragrant. This extra step enhances the flavor and adds a delightful crunch to the dessert.

I hope you enjoy making this mango coconut rice pudding as much as I do. Feel free to customize the recipe with your favorite fruits or spices to make it your own. Happy cooking!