Mango Coconut Rice Pudding
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Mango is my favourite fruit. Always has been. We may have enjoyed the very last few batches of the Aussie mangoes as summer almost comes to a close. They seem to be disappearing from the farmer’s markets, already replaced with autumnal produce. Although short-lived, the Aussie mango season is bountiful in its golden juicy fruit. Out of all the different kinds of mangoes that make an appearance, we love the R2E2 the most. Sounding more like a cybertronic buffoon from Star Wars, this mango is an Aussie favourite with fruit as large as a baby’s head (seriously!!) and sweet oh so sweet flesh with a distinct tang. The skin has a deep blush complimenting green and gold tones, is the third most popular variety grown in Australia and highly sought after for its longer shelf life.
I have made a dairy free version of the traditional rice pudding using coconut milk and water. It is low in sugar and has a beautiful texture that offsets cubes of juicy mango and tantalising flakes of toasted coconut. I adore the mango and toasted coconut combination and found it works really well here. I have used Thai jasmine rice because I find arborio rice fiddly to cook in a pudding. It almost never cooks in the time a recipe states and still has a bite to eat. Thai jasmine rice cooks faster and renders a creamier, softer pudding. I find that pre-soaking the rice for an hour or so delivers an even better result and shorter cooking time.
The secret to a good rice pudding is time and love. I don’t believe in 20 and 30 minute recipes. They do not make a good rice pudding. Like a good bowl of porridge, I like to take my time slow-cooking rice pudding. I like to stir with a long wooden spoon as the rice gets creamier and creamier. While I am doing that, I escape somewhere entirely different in my mind. I daydream. I glaze over. I feel my other senses taking over and those moments of calm are why I love my rice pudding so much!
MANGO COCONUT RICE PUDDING
A luscious, creamy dairy-free dessert non-traditionally made with coconut milk and topped with cubes of sweet, juicy mangoes and toasted coconut flakes.
Makes – To Serve 2
Ingredients
3/4 cup Thai jasmine rice (or arborio rice)
400ml can coconut milk
1/2 cup water
1 tablespoon vanilla extract
1/2 cup raw sugar
a pinch of salt
cubes of ripe mango, to serve
toasted coconut, to serve
mint leaves, to serve
Method
Place rice, coconut milk, water, vanilla extract, salt and sugar in a heavy bottomed saucepan on medium-low heat. Cook, stirring contantly for 20 minutes until it comes to a boil. Reduce heat to low and simmer uncovered for 40 to 60 minutes. Stir frequently to avoid sticking.
The rice should be soft and cooked at this point. Remove from heat and allow to cool completely before chilling in the fridge for a couple of hours. Can also be enjoyed warm.
Top with mango cubes, toasted coconut flakes and fresh mint leaves.
My Notes
To toast coconut flakes, heat a frying pan and dry roast store bought coconut flakes for a few seconds until they are browned around the edges.
If using arborio rice, I find pre-soaking them in water before cooking for about an hour helps the cooking process. Arborio rice needs a longer cooking time.
If during the cooking process, you feel that the liquid has soaked up and the pudding hasn’t cooked, add more water to get the consistency you like. Different brands of rice cook differently. Some soak up more liquid than others.
This is a dairy free version of the pudding. If you would like it creamier and are not lactose intolerant, replace water with light milk/cream.
Wow, this looks incredible. I love the pictures too, the color contrast is amazing.
Thanks for the great recipe
Le Grumeau
Le Grumeau´s last [type] ..WE LIKE | Bellocq Tea Atelier – Greenpoint, Brooklyn
Sneh…
Oh how you know how to make me drool. Ever since I was a little boy, I’ve been infatuated with rice pudding. It is, next to mac and cheese, the ultimate comfort food (at least in my opinion). If it’s on a menu at a restaurant (especially one that seems like they know how to do it correctly… without too much fuss), then I can’t resist ordering it.
Well this looks totally amazing. Wow.
Jen @ Savory Simple´s last [type] ..Espresso Brownies
Living in the Philippines, I can never have enough recipes that involve the use of coconuts, mangoes, and rice. Thank you for sharing such a great recipe! The pics shown are top notch too!
Beautiful, I love the mango and coconut!
Laura (Tutti Dolci)´s last [type] ..apricot-glazed coffeecake
Hey,
Been following your blog for a loong time, but haven’t replied yet. I got to your link from Pintrest.
I love your photographs and the look that you create. Very inspiring work.
Girish
http://www.foodlyrics.com (wife’s food blog)
I’ve been dreaming of rice pudding lately, and mangoes are such a treat! I look forward to trying this recipe.
la domestique´s last [type] ..Learning From The Cleanse
I absolutely love mangoes, and then I love coconut. Need I say more? Stunning photography.
Lail | With A Spin´s last [type] ..Kale Pesto with a twist
A delicious pudding and perfect combination!
Cheers,
Rosa
I am desperately waiting for the mango season here in India! I usually pile one a few kilos during this season as I absolutely love this fruit
Will try this rice pudding recipe for sure.
chinmayie @ love food eat´s last [type] ..Red Wine Chocolate Cake (100% Whole Wheat + Vegan + Refined Sugar Free)
How funny! I just did a mango coconut rice pudding recipe on my blog Friday, then this popped up in my RSS. Beautiful photos!
Maria´s last [type] ..Coconut Rice Pudding with Mango
Oh, how I love the styling for this recipe! And I agree, kheer or rice pudding should be made “low and slow”. It’s not a 20 minutes dish at all
Kiran @ KiranTarun.com´s last [type] ..Pistachio Rose Muffins
Just awesome..loving the pictures and pinning it!
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the pudding looks adorable! it’s so bad you don’t have it for a longer time. in peru we get to have it all year long. it may be better some times than others but you still get it. I also love it and always will, it’s such an amazing fruit (specially on ice creams it’s wonderful!)
I have done a recipe of some sort of pudding, but it’s i think sweeter because i put condensed milk on it. It also has more fruits like strawberries and lychee (with the lychee juice). it was awesome.
thanks for sharing!!
I just found your blog today through Hard to Find magazine – I love the photos, recipes, and stories you have put together here. So so beautiful, Sneh. My husband and I are heading to Thailand later this week, and I can’t wait to try the mango/coconut/sticky rice concoction they make over there! Good thing to know that I have this recipe to make when I get home. Can’t wait to try it!
Luscious tropical!
Colette @ JFF!´s last [type] ..Berry Pavlova Sponge Cake & GIVEAWAY!
Those mangos in that first shot look so buxom and luscious!!! This recipe reminds me of the delicious traditional Thai dessert. Mmm.
Emily (Adeline and Lumiere)´s last [type] ..Ho-Co-Fro-Yo (aka: Homemade Coconut Frozen Yoghurt) & Pineapple Sorbet Icy Poles
It looks so soft and unctuous! The flavours would be just so lovely too! Beautiful.
Anna @ The Littlest Anchovy´s last [type] ..Sticky Roasted Figs on Goats Cheese Bruschetta
Great recipe. Mango and coconut are a winner combo, IMO.
Gaby´s last [type] ..Review: Romance Russian Restaurant (Kingsford)
Thanks for this post – great recipe. I recently cooked for a friend who is lactose intolerant. I served sorbet & poached pears. Since there’s I’ve come across not one but three great dessert recipes using coconut milk! I’ll have to ask her over again.
Ali-k´s last [type] ..Perfect picnic food
Mango is my fav fruit too and if given a choice I would eat it for my everyday meal. Rice pudding is so comforting and I LOVE It.
Kankana´s last [type] ..Lemon Pudding
Sneh, That is one tempting treat for a mango and milk sweet lover like me!
Coconut milk, mango and rice make for awesome trio.
Great shots! (I know you’d hate it if I said “as usual”)
Radhika @ Just Homemade´s last [type] ..Roasted Butternut Squash and Kalonji Paratha
Yum, looks really nice. I have never done a rice pudding because my mother really doesn’t like it (she had too much of it at boarding school) and it must have put me off it as well. Will have to try and break this rice pudding drought in our house!
You’ve combined all my favourite ingredients and flavours in the one dish! So beautiful Sneh!
Peter G | Souvlaki For The Soul´s last [type] ..Photo Friday-Greek Yoghurt and Honey
My mom used to make me rice pudding when I was sick. It was much more bland than yours, but I have fond memories of her cooking it on the stove for me. I will have to try your version! I love how it is made in coconut milk.
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I just made this and it’s delicious!! I used milk instead of water and arborio instead of thai jasmine. It’s… Amazing!!
The only thing I’d do differently next time is add less sugar. I grew up eating rice pudding with brown sugar on top, so maybe that’s why. Maybe I miss the individual control over the amount of sugar per serving
Very very good!