Easy No-Bake Mango Coconut Rice Pudding Recipe
Easy No-Bake Mango Coconut Rice Pudding – Creamy, tropical, and ready in just 30 minutes! After making this many times, I’ve discovered the trick to the perfect creamy texture is using both coconut milk and cream. Keep reading for tips on preventing grainy pudding. If you love recipes like this, you’ll also enjoy High Protein Berry Cottage Cheese Bowl and Authentic Nigerian Okra Soup with Shrimp and Turkey.
Why This Easy No-Bake Mango Coconut Rice Pudding Recipe Is Pure Comfort
- Creamy and tropical mango flavor
- No oven required – perfect for summer
- Easy to make with simple ingredients
- Great for meal prepping and make-ahead
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.
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 1 can (14 oz) coconut cream
- 2 ripe mangoes, peeled and diced
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp ground turmeric (optional, for color)
- Optional: Toasted coconut flakes
- Optional: Fresh mango slices
- Optional: Mint leaves
📝 Ingredient Notes
- Mangoes: Use ripe, sweet mangoes for the best flavor. You can also use frozen and thawed mangoes.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Ensures smooth and creamy pudding texture → See on Amazon
- Stainless Steel Saucepan — Even heat distribution for perfect cooking → See on Amazon
How to Make Easy No-Bake Mango Coconut Rice Pudding Recipe
- Step 1: Rinse rice thoroughly and drain. In a large saucepan, combine rice, coconut milk, coconut cream, sugar, salt, and turmeric. Bring to a boil.
- Step 2: Reduce heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally, until rice is tender and mixture has thickened.
- Step 3: Blend mangoes until smooth. Stir mango puree and vanilla extract into the rice mixture. Cook for an additional 5 minutes.
- Step 4: Transfer the pudding to a bowl, cover, and refrigerate for at least 2 hours or overnight. Serve chilled with desired toppings.
Cook's Tips for Perfect Easy No-Bake Mango Coconut Rice Pudding Recipe
- : For a lighter version, use light coconut milk instead of cream.
- Common mistake and fix: To prevent grainy pudding, make sure to rinse the rice thoroughly and cook it until tender. If it's still grainy, blend the pudding until smooth.
- : For a fun twist, layer the pudding with crushed pineapple or sliced bananas.
- : Make ahead and store in the fridge for up to 5 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 fridge for up to 5 days Make-ahead tip: Yes, up to 2 days ahead
Freezing Easy No-Bake Mango Coconut Rice Pudding Recipe
Not recommended
How to Reheat Without Drying It Out
Oven: Not necessary Microwave: Not necessary
Recipe Notes
- Chef tip: For a tropical twist, add a splash of rum to the pudding mixture.
- Best substitution: You can substitute the mangoes with pineapple or peaches.
- Make-ahead: Prepare the pudding up to 2 days ahead and refrigerate until ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or less.
- Troubleshooting: If the pudding is too thick, add a little milk or coconut milk to reach your desired consistency.
Want to level up this recipe?
High-quality blender — Ensures smooth and creamy mango puree for the best texture → Check price on Amazon
Easy No-Bake Mango Coconut Rice Pudding Recipe
Ingredients
Main Ingredients
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 1 can (14 oz) coconut cream
- 2 ripe mangoes, peeled and diced
- 1/2 cup granulated sugar
Seasonings
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp ground turmeric (optional, for color)
Optional Toppings
- Toasted coconut flakes
- Fresh mango slices
- Mint leaves
Instructions
- Step 1: Rinse rice thoroughly and drain. In a large saucepan, combine rice, coconut milk, coconut cream, sugar, salt, and turmeric. Bring to a boil.
- Step 2: Reduce heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally, until rice is tender and mixture has thickened.
- Step 3: Blend mangoes until smooth. Stir mango puree and vanilla extract into the rice mixture. Cook for an additional 5 minutes.
- Step 4: Transfer the pudding to a bowl, cover, and refrigerate for at least 2 hours or overnight. Serve chilled with desired toppings.
Notes
- Chef tip: For a tropical twist, add a splash of rum to the pudding mixture.
- Best substitution: You can substitute the mangoes with pineapple or peaches.
- Make-ahead: Prepare the pudding up to 2 days ahead and refrigerate until ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or less.
- Troubleshooting: If the pudding is too thick, add a little milk or coconut milk to reach your desired consistency.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days
- Freezer: Not recommended
- Oven reheat: Not necessary
- Microwave reheat: Not necessary
- Make ahead: Yes, up to 2 days ahead
Nutrition Per Serving
- Calories: 350
- Protein: 5g
- Fat: 15g
- Carbs: 50g
- Fiber: 2g
- Sugar: 20g
- Sodium: 200mg
- Cholesterol: 0mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Mango Coconut Rice Pudding Recipe FAQs
Yes, you can make this Easy No-Bake Mango Coconut Rice Pudding up to 2 days ahead. Store it in the fridge until ready to serve.
To prevent grainy pudding, make sure to rinse the rice thoroughly and cook it until tender. If it's still grainy, blend the pudding until smooth.
Yes, you can use frozen and thawed mangoes. Make sure they are fully thawed and drained before using.
Yes, this Easy No-Bake Mango Coconut Rice Pudding is gluten-free.
Yes, you can make this recipe in the Instant Pot. Cook on high pressure for 4 minutes with a natural release.
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!
