Coconut and Mango Rice Pudding

  • Preparation 20 MIN
    Cooking 40 MIN
    Chilling 4 H
  • Servings 8


Coconut Rice Pudding

Mango Coulis


Coconut Rice Pudding

  1. In a saucepan, bring the coconut milk, and milk to a gentle boil. Add the rice and simmer over low heat for about 30 minutes, stirring frequently, or until the rice is tender. Add the vanilla and sugar.
  2. Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding. Let cool and refrigerate until completely chilled.

Mango Coulis

  1. Meanwhile, in a blender, purée the mango until smooth. Add a little water if needed. Add the sugar and stir until dissolved. Strain if desired.


  1. To serve, divide the rice into 8 small bowls. With a spoon, swirl in the mango coulis.


You can replace the milk with almond or soy beverage for a dairy-free recipe.

You can also add half a vanilla bean when cooking the rice, instead of using vanilla extract.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 295  
Total Fat 13 g  
Saturated Fat 11 g  
Sodium (salt) 45 mg  
Carbohydrates 42 g  
Fibre 2 g  
Protein 5 g