Mango And Coconut Rice Pudding Recipes

MANGO AND COCONUT RICE PUDDING

Mango and Coconut Rice Pudding image

This is adapted from a recipe given to me by a caterer that I have worked with. It is similar to other recipes on Zaar but I love this one for its simplicity and warm, fresh flavour so thought I would post it anyway.

Provided by Shuzbud

Categories Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup long-grain rice
1 1/2 cups water
1 cup cream of coconut
2 cups milk
1/2 cup light brown sugar
1/4 cup granulated sugar (to taste)
1/2 teaspoon ground cinnamon
1 fresh mango

Steps:

Add the rice and water to a medium pan and simmer, covered, until the rice is cooked and the water has almost all been absorbed.
When the rice is cooked, add the cream of coconut, milk, light brown sugar and cinnamon to the pan and stir. Once the liquid has had a chance to warm, taste it and add as much granulated sugar as needed to suit your preference, up to 1/4 cup.
Simmer the rice pudding for 40-45 minutes, checking and stirring frequently.
Meanwhile, peel and core the mango. Finely dice the flesh and set aside.
When the rice pudding is nearly at the right consistency, add the diced mango and cook for another 2 minutes, to allow the mango to soften slightly.
Take off the heat and leave to stand for a few minutes for the flavours to blend.
Serve and enjoy!

MANGO & COCONUT RICE PUDDING

Mango & Coconut Rice Pudding image

So I told the kids we were having pudding for dinner and their eyes lit up. Then they saw that it wasn't the pudding they hoped it would be, and that little glimmer of 'she's really gonna let us eat dessert for dinner' hope faded. Then they took a bite and their eyes lit up again. Then there was another bite, then another. The tropical flavors took over their little taste buds and we had a "everyone cleaned their plate (bowl)" kind of brinner! I only teased them because I knew they were going to love it! Pudding at our house is made with avocados. We have 2 dairy allergies, so pudding is a no-go generally. Unless I make with avocados. Trust me, they'll never know! Rice pudding is usually a big hit and this recipe was...the boys (including the adult-boy) all loved the mangoes and I knew they'd love it! I have a couple of helpful recipes: How to Bake Brown Rice & How to Choose and Cut a Mango that would be helpful with this recipe. As one last note...I used coconut extract to make this and really think it helped the flavor "pop." I keep it on hand because I like to add it to banana bread or muffins when I make them...half vanilla extract/half coconut extract...so if the banana bread recipe calls for 1 teaspoon vanilla, I do 1/2 teaspoon vanilla, 1/2 teaspoon coconut. I'm weird and that's how we like our banana bread. That being said, I've made plenty of rice puddings without the coconut flavoring and they are great too. I just wanted to play up the toasted coconut flavor, with the coconut extract. Your call on how you make yours. Enjoy!!!

Provided by ElizabethKnicely

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups leftover rice or 2 cups cooked rice
2 cups milk or 2 cups rice milk
1/2 cup sugar or 1/2 cup preferred artificial sweetener
1 teaspoon vanilla
1 teaspoon coconut extract (optional)
2 large mangoes, seeded and sliced
1 cup sweetened flaked coconut

Steps:

In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring. Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency. Stir in the diced mangos and let "cook" for 3-4 minutes.
While rice pudding is cooking, prepare the coconut flakes. In a small skillet, toast them over medium high heat, until they begin to brown. Stir often to prevent them from burning.
Serve the Mango Rice Pudding with toasted coconut on top.

Nutrition Facts : Calories 766.3, Fat 14.1, SaturatedFat 10.4, Cholesterol 17.1, Sodium 124, Carbohydrate 149.4, Fiber 5.6, Sugar 62.7, Protein 12.8

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