Mango and Coconut Rice Pudding

Mango and Coconut Rice Pudding


400 ml can coconut milk
1/4 cup arborio rice
Pinch salt
2 Tbs sugar
Pinch ground cardamom
1/4 cup puréed mango
Mango slices, for garnish


In a saucepan, boil coconut milk, rice, salt, sugar and cardamom. Reduce heat and simmer for 25-35 minutes, stirring occasionally. Remove from heat and let cool until just warm.

Place large tablespoons of rice into a cup or plate and top with mango puree.

Finish with mango slices and serve.

More Recipes

Stonefruit Terrine with Creamed Rice

Caramelized pear and soft curd Terrine, roast blood plum and Venetian creamed rice.

Coconut Ice Cream

This recipe is inspired by the sweet treats of Thailand.

Similar Recipes