Easy No-Bake Mango Coconut Rice Pudding Recipe
Easy No-Bake Mango Coconut Rice Pudding — the perfect summer dessert with just the right amount of tropical flavor. After making this many times, I’ve discovered the trick to keeping it creamy and smooth is to cook the rice low and slow. The warm, golden color and fresh mango aroma will make your kitchen feel like a cozy island retreat. Try it with my Easy Grilled Cheese Sandwich Recipe for a fun dinner or Crispy Air Fryer Smashed Potatoes Easy and Quick for a side. If you love recipes like this, you’ll also enjoy Easy Grilled Cheese Sandwich Recipe and Crispy Air Fryer Smashed Potatoes Easy and Quick.
Why This Easy No-Bake Mango Coconut Rice Pudding Recipe Is Pure Comfort
- No oven required for a creamy dessert
- Tropical mango and coconut flavors in every bite
- Easy to make ahead for parties or gatherings
What You'll Need for Easy No-Bake Mango Coconut Rice Pudding Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Jasmine rice
- Coconut milk
- Water
- Sugar
- Salt
- Eggs
- Mango puree
- Coconut extract
- Toasted coconut flakes
- Salt
- Coconut extract
- Optional: Mint leaves
- Optional: Toasted coconut flakes
📝 Ingredient Notes
- Jasmine rice: Long grain rice can be substituted.
- Mango puree: Fresh or frozen mango can be used.
🛒 Tools & Equipment I Recommend
- High-quality blender — Ensures smooth mango puree for a creamy dessert. → See on Amazon
- Fine-mesh strainer — Prevents lumps in the rice pudding. → See on Amazon
How to Make Easy No-Bake Mango Coconut Rice Pudding Recipe
- Cook rice: Combine rice, coconut milk, water, sugar, and salt in a saucepan. Cook over low heat, stirring occasionally, until rice is tender and mixture has thickened.
- Temper eggs: Whisk eggs in a bowl. Slowly pour in 1 cup of the hot rice mixture, whisking constantly. Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.
- Add mango and coconut: Stir in mango puree and coconut extract. Cook for an additional 2-3 minutes.
- Chill and serve: Pour the rice pudding into a bowl or individual serving dishes. Chill for at least 2 hours. Serve with toasted coconut flakes and mint leaves.
Cook's Tips for Perfect Easy No-Bake Mango Coconut Rice Pudding Recipe
- Common mistake and fix: Be patient when cooking the rice. Rushing it can lead to a grainy texture. Cook it low and slow for the best results.
- Pro tip: For a lighter dessert, use light coconut milk and reduce the sugar.
- Pro tip: Make ahead and store in the refrigerator for up to 3 days.
Storing & Reheating Easy No-Bake Mango Coconut Rice Pudding Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Can be made up to 2 days ahead and stored in the refrigerator.
Freezing Easy No-Bake Mango Coconut Rice Pudding Recipe
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, serve chilled. Microwave: Not recommended, as it may cause the rice to dry out.
Recipe Notes
- Chef tip: For a smoother texture, blend the rice pudding until smooth before chilling.
- Best substitution: Peach or pineapple puree can be substituted for the mango puree.
- Make-ahead: Make ahead and store in the refrigerator for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the rice pudding is too thick, add a little milk to thin it out. If it's too thin, cook it for a few more minutes to thicken.
Want to level up this recipe?
High-quality rice cooker — Ensures perfectly cooked rice every time for a creamy dessert. → Check price on Amazon
Easy No-Bake Mango Coconut Rice Pudding Recipe
Ingredients
Main Ingredients
- Jasmine rice
- Coconut milk
- Water
- Sugar
- Salt
- Eggs
- Mango puree
- Coconut extract
- Toasted coconut flakes
Seasonings
- Salt
- Coconut extract
Optional Toppings
- Mint leaves
- Toasted coconut flakes
Instructions
- Cook rice: Combine rice, coconut milk, water, sugar, and salt in a saucepan. Cook over low heat, stirring occasionally, until rice is tender and mixture has thickened.
- Temper eggs: Whisk eggs in a bowl. Slowly pour in 1 cup of the hot rice mixture, whisking constantly. Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.
- Add mango and coconut: Stir in mango puree and coconut extract. Cook for an additional 2-3 minutes.
- Chill and serve: Pour the rice pudding into a bowl or individual serving dishes. Chill for at least 2 hours. Serve with toasted coconut flakes and mint leaves.
Notes
- Chef tip: For a smoother texture, blend the rice pudding until smooth before chilling.
- Best substitution: Peach or pineapple puree can be substituted for the mango puree.
- Make-ahead: Make ahead and store in the refrigerator for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the rice pudding is too thick, add a little milk to thin it out. If it's too thin, cook it for a few more minutes to thicken.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, serve chilled.
- Microwave reheat: Not recommended, as it may cause the rice to dry out.
- Make ahead: Can be made up to 2 days ahead and stored in the refrigerator.
Nutrition Per Serving
- Calories: 250
- Protein: 4g
- Fat: 8g
- Carbs: 40g
- Fiber: 2g
- Sugar: 20g
- Sodium: 150mg
- Cholesterol: 60mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Mango Coconut Rice Pudding Recipe FAQs
Yes, this dessert can be made up to 2 days ahead and stored in the refrigerator.
Cooking the rice too fast can lead to a grainy texture. Make sure to cook it low and slow for the best results.
Yes, frozen mango can be used. Thaw it before blending for the best results.
Cook the rice over low heat and stir it occasionally to prevent sticking.
Yes, you can make this in the Instant Pot. Cook the rice on the 'Porridge' setting for 5-7 minutes, then proceed with the recipe as written.
A Warm Final Note
I can’t wait for you to try Easy No-Bake Mango Coconut Rice Pudding Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
