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+ servings

Mango & Coconut Rice Pudding

The tropical flavors took over their little taste buds and we had a "everyone cleaned their plate (bowl)" kind of brinner!
Prep Time5 minutes
Cook Time20 minutes
Servings - 4 servings

Ingredients 

  • 2 cups cooked rice leftovers work great
  • 2 cups milk
  • 1/2 cup sugar or preferred sweetener
  • 1 tsp vanilla
  • 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.