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Coconut Rice Pudding with Mangos and Honey: A Creamy, Tropical Delight

Coconut Rice Pudding with Mangos and Honey
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Rice pudding is a comforting dessert, especially during colder months. This version is made creamy with coconut milk and sweetened with honey, topped with fresh mango for a tropical twist. The recipe is flexible—use any rice you have, though short or medium grain works best for a traditional texture. A drizzle of Silvestre honey adds a rich floral note, but any high-quality honey will do.

Ingredients

Scale
  • ¾ cup medium or short-grain rice
  • 1 can (13.5 oz) coconut milk
  • 1–1¾ cups water, divided
  • 5 tbsp honey (Silvestre wildflower recommended), plus extra for drizzling
  • 1 tbsp vanilla extract
  • ½ tsp cinnamon
  • Pinch of salt
  • Toppings (optional):
    • Diced mango
    • Mandarin slices
    • Freeze-dried raspberries
    • Extra cinnamon

Instructions

  1. Cook the rice: In a heavy-bottomed saucepan, combine rice, coconut milk, 1 cup water, honey, cinnamon, vanilla, and salt. Warm the remaining water in a separate pot.
  2. Simmer: Bring to a gentle boil over medium heat, stirring occasionally (about 10 minutes). Reduce heat to low and simmer for 40–50 minutes, stirring frequently, until rice is tender and creamy. Add remaining water (¼ cup at a time) if needed to prevent drying.
  3. Serve: Spoon into bowls and top with mango, mandarins, raspberries, a dusting of cinnamon, and a drizzle of honey. Enjoy warm or chilled!

 

Notes

  • Stir frequently to prevent sticking and ensure a creamy texture.
  • Adjust sweetness by adding more or less honey.
  • For extra richness, stir in a splash of coconut cream at the end.
  • Leftovers thicken in the fridge—loosen with a little warm milk or water when reheating.

Nutrition

Find it online: https://recipes.gernarb.com/coconut-rice-pudding-with-mangos-and-honey-a-creamy-tropical-delight/