Mango Coconut Rice Pudding

Jun 21, 2026 · By VanillaGoods

Dessert Custards puddings creams Vanilla: Paste Easy

Creamy mango coconut rice pudding in a small ceramic bowl with a spoon, garnished as in the recipe

A creamy, comforting rice pudding with coconut milk and fresh mango, enhanced by real vanilla bean paste for a luscious tropical flavor.

Prep 10 min

Cook 45 min

Cooling 2 hr

Total 2 hr 55 min

Servings 6

Diet —

Ingredients

Adjust yield

servings

¾ cup (150.0 g)short- or medium-grain white rice
2.0 cups (480.0 ml)whole milk
2.0 cups (480.0 ml)coconut milk
⅓ cup (65.0 g)granulated sugar
¼ tspfine sea salt
1.0 tsp (5.0 g)vanilla bean paste
1.0 cup (165.0 g)diced ripe mango

Make it at home

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Instructions

Rinse the rice under cold water until the water runs clear, then drain thoroughly.
In a medium saucepan, combine the rinsed rice, whole milk, and coconut milk.
Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
Reduce the heat to low and simmer, uncovered, stirring frequently, until the rice is tender and the mixture is thick and creamy, about 35 to 40 minutes.
Stir in the granulated sugar, fine sea salt, and vanilla bean paste. Continue to cook for 2 minutes while stirring to dissolve the sugar and fully incorporate the vanilla flavor.
Remove the pudding from the heat and gently fold in half of the diced mango to warm slightly.
Transfer the pudding to serving bowls or a large dish, then top with the remaining fresh mango pieces.
Serve warm or at room temperature. For a chilled version, refrigerate for at least 2 hours before serving.

Tips

Use short- or medium-grain rice for the best creamy pudding texture, as it releases more starch during cooking.
Add the vanilla bean paste along with the sugar to ensure even flavor distribution throughout the pudding.

Recipe FAQ

How long does it take to make mango coconut rice pudding?

Plan on 10 minutes of prep and 45 minutes of cooking, plus 2 hours to chill. The recipe makes 6 servings.

How should I store mango coconut rice pudding?

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently on the stovetop or enjoy cold.

Can I make mango coconut rice pudding ahead?

The pudding can be made a day in advance and refrigerated until ready to serve.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla bean paste (5 g). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A creamy, comforting rice pudding with coconut milk and fresh mango, enhanced by real vanilla bean paste for a luscious tropical flavor.

Estimated · per serving

Nutrition

Per serving = 1 of 6 servings this recipe makes.

363 Calories / serving

20.3g Fat

41.5g Carbs

6.2g Protein

21.8g Sugar

Whole recipe (6 servings): ~2178 cal · 122g fat · 249g carbs · 37g protein · 131g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 363 calories

What it takes to burn one serving

Brisk walking 69 min·4.0 mi·~8050 steps
Walking uphill or incline treadmill 49 min·2.5 mi·~4900 steps
Moderate cycling 37 min·7.4 mi
Swimming laps 51 min
Jogging 36 min·3.0 mi·~5750 steps
Stair climbing 34 min·~3050 steps
Dancing 59 min
Bodyweight circuit training 37 min
Cleaning, errands, or playing with the dog 84 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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