Mango & Coconut Rice Pudding

Creamy Mango & Coconut Rice Pudding is a tropical, fuss-free dessert. Sweet mango, rich coconut milk, and soft rice make a perfect treat for kids and families.

Creamy, tropical, and oh-so-delicious! Our Mango & Coconut Rice Pudding is a fuss-free dessert kids and adults will love.

Mango & Coconut Rice Pudding

Mango & Coconut Rice Pudding

Recipe by Keisha PalmerCourse: Dessert

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

We’ve given a tropical twist to the classic rice pudding, turning it into a creamy, sunshine-sweet dessert that little ones (and parents) will love. Coconut milk makes this pud silky and rich, while ripe mango adds natural sweetness and a boost of vitamins A and C. It’s gentle in flavour, soft in texture, and a comforting bowl of goodness that can be served warm or chilled.

Ingredients

• 100g pudding rice

• 400ml coconut milk (from a tin)

• 300ml whole milk

• 2 tbsp honey or maple syrup (optional, depending on mango sweetness)

• 1 ripe mango, peeled and diced

• ½ tsp vanilla extract

• A pinch of ground cinnamon (optional)

• A pinch of nutmeg

• Toasted coconut flakes, to serve (optional)

Directions

• Rinse the pudding rice under cold water until the water runs clear.
• In a saucepan, combine the coconut milk and whole milk. Bring to a gentle simmer.
• Stir in the rice and cook on low heat for 30–35 minutes, stirring occasionally, until the rice is tender and creamy.
• Add the vanilla extract, honey (if using), and a small pinch of cinnamon, nutmeg and Stir well.
• Fold in half of the diced mango, keeping the rest for garnish.
• Serve warm in bowls or chill in the fridge for a refreshing cold dessert.
• Top with the remaining mango chunks and sprinkle with toasted coconut flakes if you like a little crunch.

Key Notes

• For fussy eaters who prefer simple flavours, serve plain rice pudding and add the mango as a side topping.
• This pudding thickens as it cools — add a splash of milk when reheating if you want it creamier.
• Parents can enjoy theirs with a drizzle of passionfruit pulp or a squeeze of lime juice for extra zing.
• Leftovers can be stored in the fridge for up to 2 days.

Variation Tips

Mix Up the Fruit: Swap strawberries for blueberries, raspberries, kiwi, or mango for a colourful bark.

Add Crunch: Sprinkle granola, crushed nuts, or seeds on top before freezing.

Sweeten Naturally: Drizzle a little honey or maple syrup into the yogurt for extra sweetness.

Chocolate Twist: Add a few dark chocolate chips or a light drizzle of melted chocolate for a treat.

Swirl It: Use a mix of plain and fruit-flavoured yogurt for a pretty marbled effect.

Common Mistakes to Avoid

Spreading Too Thin: If the yogurt layer is too thin, it can crack and break into tiny shards. Keep it at least ½ inch thick.

Using Watery Yogurt: Runny yogurt makes the bark icy. Use thick Greek yogurt for the best creamy texture.

Not Prepping the Tray: Always line with parchment paper or it will stick and be hard to remove.

Overloading with Toppings: Too many toppings make it hard to cut or bite—keep it balanced.

Leaving It Out Too Long: Yogurt bark melts quickly, so keep it in the freezer until ready to eat.