Mango coconut rice pudding recipe

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This recipe is reminiscent of mango sticky rice. Coconut milk adds creaminess, while the mango adds a burst of fruit flavor to the mix. I like to use light coconut milk, but regular will work fine, too.

  • Yield: 6 to 8 Servings
  • Cooking Time: 1 Hour 30 Minutes


  • 1½ cups (280 g) arborio rice
  • 1 can (14 ounces, or 392 g) light coconut milk
  • 1½ cups (355 ml) vanilla-flavored nondairy milk, plus more as needed
  • ½ cup (100 g) sugar or (120 ml) maple syrup (or sweetener of choice to taste)
For Serving
  • 2 mangoes, peeled and diced
How to Make It
  1. Oil the crock of your slow cooker or line with parchment paper.
  2. Add all the ingredients except for the mango. Cook on high for 1½ to 2 hours.
  3. Add a little more nondairy milk if the mixture is not wet or creamy enough.
  4. Serve topped with fresh mango.

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