• Home
    • Recipes
      • Recipe Index
      • How-To & Cooking Tutorials
      • Popular Recipes
      • 31 Days of…Series
    • Meal Plans
      • Weekly Meal Plans
      • Freezer Meal Plans
      • Meal Plans – 20 Meals for $150
    • Classes
      • Whis-Kid
      • Grocery Budget Makeover
      • Electric Pressure Cooking 101
      • My Efficient Kitchen
    • Shop
    • Blog
    • Contact
      • About
      • Advertise
      • Become an Affiliate

    $5 Dinners | Recipes, Meal Plans, Coupons

    Budget Friendly Recipes, Meal Plans, and Cooking Tutorials for the Busy Home Chef

    Cooking Curriculum and Life Skills for Kids!

    Mango & Coconut Rice Pudding

    July 31, 2013 by Erin, The $5 Dinner Mom 3 Comments

    24shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    Sign up to receive FREE weekly emails with recipes, coupons and other money saving tips right into your inbox. Become a friend on Facebook too AND/OR join the $5 Meal Plan Family and get meal plans delivered to you each week!

    Mango Coconut Rice Pudding

    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 certainly was…the boys (including the adult-boy) all love mangoes and I knew they’d love it!

    Couple helpful links ~

    • How to Bake Brown Rice
    • How to Choose and Cut a Mango

    And 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 tsp vanilla, I do 1/2 tsp vanilla, 1/2 tsp 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!!!

    Print Recipe Pin Recipe Save Recipe Recipe Saved!

    Mango & Coconut Rice Pudding

    Prep Time5 minutes
    Cook Time20 minutes
    Servings - 4 persons

    Ingredients 

    • 2 cups leftover or cooked rice
    • 2 cups milk (I used rice milk)
    • 1/2 cup sugar or preferred sweetener
    • 1 tsp vanilla(or use homemade vanilla extract!)
    • 1 tsp coconut extract (optional)
    • 2 large mangoes, seeded and diced
    • 1 cup sweetened coconut flakes

    Instructions

    • 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 mangoes 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.
    24shares
    • Share
    • Tweet

    Filed Under: Breakfast Recipes, Budget Friendly Recipes, Pantry Staple Recipe Ideas

    Comments

    1. Ruthie Higbee says

      October 28, 2013 at 3:40 am

      That sounds amazing! Yum. Have you tried coconut milk as the milk? I think my husband might like that a lot.

      Reply
    2. Darryl Raposo says

      July 11, 2016 at 10:10 am

      I made it pretty much as recipe stated though I used only one mango it made 4 coffee cup size servings. I found the cooking time didn’t take nearly that long and i had to add milk to allow time for mangoes to cook. It was very good , my question is . At what temperature should it be served ? Warm or cold , I had it both ways , it was creamier warm but that would be challenging serving a number of guests.

      Reply

    Trackbacks

    1. Menu Plan Monday August 12! | The Girl Who Couldn't Eat Anything says:
      August 12, 2013 at 6:29 am

      […] Mango & Coconut Rice Pudding Zucchini Grinders using homemade spaghetti sauce from last week, dairy free cheese and Udi’s […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5. It’s unnatural, but my pocketbook thanks me.

    Learn more here!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Favorite Meal Planning & Cooking Resources

    Whis-Kid Cooking Lessons Grocery Budget Makeover My Freezeasy Erin Chase Store 5DD Freebie Library

    © 2021 5 Dollar Dinners | Disclosure Policy | Copyright Information | Terms of Service/Privacy Policy | Become an Affiliate | Find us on Google+ | Design & Tech Support by Klong Designs



    Copyright © 2021 · 5 Dollar Dinners Genesis Child Theme on Genesis Framework · WordPress · Log in