Family Friendly Recipe: Coconut Rice Pudding with Mango Puree

ByChristie Burnett

Mango and Coconut Rice Pudding Recipe

Dad 101 loves rice pudding (apparently it’s a comfort food from his childhood) and was keen to introduce it to our girls. So I experimented a little to create a dairy free version we can all enjoy. It’s actually pretty healthy, meaning it’s actually perfect for a pudding-for-breakfast treat!

Coconut Rice Pudding with Mango Puree Recipe

You will need:

  • 3/4 cup medium grain rice
  • 1 x 400ml can coconut milk
  • 400ml water
  • 1 teaspoon vanilla essence
  • 90gm brown sugar* (optional, see note below)
  • 1 large or two small fresh mangoes or 4 tinned mango cheeks

To make:

  1. Place rice, coconut milk, water, vanilla essence and sugar (if using) into a medium sized saucepan.
  2. Bring rice to the boil over a medium heat and then reduce to a simmer. Cook for 40-50 minutes, stirring regularly.
  3. Remove rice pudding from heat and refrigerate to cool.
  4. Peel and deseed mango, puree with a hand blender or similar. Stir through cold rice pudding and serve.

Hints & tips:

  • I did not add sugar* as the mango puree was sweet enough for our family. If you are choosing not to mix through a fruit puree, I would suggest adding the sugar at the cooking stage.
  • Substitute the mango puree with other flavours that compliment coconut – mashed banana, berry or pineapple puree. Chocolate and caramel also taste great when paired with coconut 😉

Is rice pudding a favourite in your family?

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Christie Burnett is a teacher, presenter, writer and the mother of two. She created Childhood 101 as a place for teachers and parents to access engaging, high quality learning ideas.

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