by Susan Russo

Coconut-Lime Rice Pudding with Mangoes Recipe

Bring the taste of the tropics to your table with this Coconut Lime Rice Pudding with Mangoes. Creamy coconut milk, zesty lime, and sweet, juicy mango come together to create a refreshing and flavorful dessert that's both satisfying and indulgent. Whether served warm or chilled, this pudding is the perfect way to end a meal on a bright and delicious note.

This Coconut-Lime Rice Pudding with Mangoes recipe is the quintessential comfort food. It's warm, creamy and unabashedly carb-y. These are the good carbs, though, the ones that make you feel like you're receiving a hug from your mom.

Everyone needs a little comfort now and again. And this Coconut-Lime Rice Pudding with Mangoes leaves you feeling good every time.

Though I typically use traditional flavorings like cinnamon and vanilla, I went a little tropical with this rice pudding recipe by using coconut milk, grated lime zest and toasted shredded coconut. This Coconut-Lime Rice Pudding with Mangoes recipe still has all the benefits of classic rice pudding but with a little sass. Top it with diced ripe mango, crunchy cashew nuts and toasted coconut, and you'll be laughing before you know it. And all of a sudden, Monday morning won't seem so bad.

Coconut-Lime Rice Pudding with Mangoes and Cashews Recipe

    Prep Time: 15 minutes

    Cook time: 45 minutes

    Yield: Serves 4

Coconut-Lime Rice Pudding with Mangoes Recipe Ingredients

    4 tablespoons sweetened shredded coconut, toasted

    1/2 cup Arborio rice

    2 cups water

    2 cups coconut milk (regular or light)

    1/3 cup sugar

    Zest of 1/2 lime

    Garnishes:

    1 small, ripe mango, diced

    2 tablespoons sweetened coconut shreds, toasted

    2 tablespoons unsalted cashew nuts, chopped

    A pinch of lime zest

Coconut-Lime Rice Pudding with Mangoes and Cashews Recipe Steps

    Place 4 tablespoons shredded coconut in a large non-stick skillet over medium heat.

    Shake the pan handle gently in a back-and-forth motion for 2-3 minutes to ensure even toasting, or until coconut is golden and aromatic. Set aside.

    Add rice, water, coconut milk and sugar to a medium heavy-bottomed saucepan, stir well, and bring to a boil.

    Lower heat to a simmer, letting the rice bubble gently for 35-45 minutes, stirring occasionally.

    When done, the rice will be plump and the pudding will be thick and creamy.

    Give it a taste -- the rice should be fully cooked yet maintain a slight firmness.

    Remove from heat and stir in the lime zest and toasted coconut.

    Allow to cool slightly before placing in individual serving dishes.

    Garnish each dish with fresh diced mango, toasted coconut, chopped cashews and finely grated lime zest.

Indulge in the creamy, nutty goodness of this traditional Coconut Black Rice Pudding, a beloved Thai dessert made with sticky black rice and luscious coconut milk. Perfectly balanced between sweet and earthy flavors, it's a comforting treat that's easy to make and truly satisfying.

Coconut Black Rice Pudding

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Coconut-Lime Rice Pudding with Mangoes Recipe

Rice Pudding Dessert Recipe, Dessert

Bring the taste of the tropics to your table with this Coconut Lime Rice Pudding with Mangoes. Combining the creaminess of coconut milk, the zestiness of lime, and the sweetness of ripe mango, this dessert is a refreshing and flavorful way to end any meal.

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