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Mango & Coconut Rice Pudding

Prep Time5 mins
Cook Time20 mins
Servings: 4 persons


  • 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


  • 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.