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Mango Coconut Rice Pudding

Posted Mar 08 2012 4:46pm

One bite will have you humming Jimmy Buffett songs envisioning yourself in a hammock with a boat drink nearby.

At least that is the affect it had on me.


Ripe, juicy chunks of mango combined with creamy arborio rice and light coconut milk to create an island flavor you won't soon forget. Unless you really are enjoying boat drinks while eating this, then you may forget it.

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Mango Coconut Rice Pudding
3/4 cup Arborio Rice
1 1/2 cups water
1 cup light coconut milk
1/2 tsp salt

For the "pudding"
1 cup light coconut milk
1/2 cup half and half
1/2 cup corn syrup
2 tbsp sugar
2 tsp vanilla
1/2 tsp salt
1 mango, peeled and cubed

For garnish
1/4 cup shredded coconut, pulsed in food processor
1/4 cup almonds, pulsed in food processor

Prepare the arborio rice. In a medium sauce pan over medium heat, add rice, salt, and one cup of liquid. Stir until all the liquid is absorbed. Add in another cup of liquid, stir until absorbed. Add in final cup of liquid, stir until absorbed. Set finished rice to the side.

In another medium sauce pan, add coconut milk, half & half, corn syrup, sugar, vanilla, and salt. Stir together. Add in finished rice. Bring to a boil, then reduce to simmer until the majority of the liquid has been absorbed.  Add in mango chunks.

While rice is simmering, add shredded coconut and almonds to a toaster oven or regular oven at 350 degrees. Toast until the coconut is slightly brown.

Serve rice pudding with coconut and almonds sprinkled over top.

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