in Dessert Recipes

Coconut rice pudding with mango compote

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Ingredients for 8 servings:

  • 400 g rice
  • 1 liter of milk
  • 300 g coconut milk
  • 5 tbsp sugar
  • 2 mangoes
  • 200 ml water
  • 8 tsp desiccated coconut

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Cook the rice with the milk, coconut milk, and 4 tablespoons of sugar until soft. Peel and dice the mangoes. Puree the flesh of one mango with 200 ml of water and heat in a saucepan. Stir in 1 tablespoon of sugar and reduce by 1/4. Five minutes before the rice pudding is ready, add the cubes of the second mango to the puree and cook. Ladle the rice pudding into small bowls, pour over the compote, and top each with 1 teaspoon of desiccated coconut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Honolulu Star

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