in Dessert Recipes

Coconut rice pudding with mango

updated

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Ingredients for 1 servings:

  • 100 g rice pudding
  • 300 ml light coconut milk
  • some honey or other sweetener
  • 200 g mango pulp
  • possibly cinnamon powder or desiccated coconut

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Place the rice pudding and coconut milk in a saucepan. You can also use regular coconut milk, or replace some with water. Sweeten to taste and bring to a boil briefly. Reduce the heat and let the rice pudding simmer for about 15 minutes, until the liquid is absorbed and the rice is tender. Serve on a plate with the mango pulp. Sprinkle with cinnamon or desiccated coconut, if desired.

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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.

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