Salads & sides · Sweet things
Mango Coconut Rice Pudding
Brood · Kitchen Mode
Mango Coconut Rice Pudding
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Ingredients
- 1 can (400 ml) coconut milk
- 2 1/2 cups (625 ml) milk
- 1/2 cup (125 ml) white long grain rice
- 1/2 tsp (2.5 ml) vanilla extract
- 1/2 cup (125 ml) sugar
- 3 ripe mangoes, peeled and pitted
- Juice of half a lime
- Zest of one lime
- Pinch of salt
- Coconut Milk: You will need one can or approximately 400ml of coconut milk. This creamy ingredient adds richness and tropical flavour to the pudding.
- Milk: In addition to coconut milk, you will also require about two and a half cups or around 625ml of milk such as cow’s milk. This helps create a smooth texture in the pudding.
- Rice: Half a cup or around 125ml of white, long-grain rice is needed to give substance and body to the dessert. The rice cooks slowly with the mixture of milk to create a thick, pudgy consistency that is typical for a rice dessert like puddings.
- Vanilla Extract: The recipe calls for half a teaspoon (or approximately 2.5 ml) of vanilla extract which enhances the flavour profile with its warm, vanilla bean notes. It adds a delicious undertone of toasty sweetness that complements both the coconut flavour and the mango topping perfectly.
- Sugar: A sweetener like granulated sugar to help balance out the slightly tropical bitterness of the coconut milk and add a sweet touch to the overall flavour profile.
- Fresh or Frozen and Thawed Mango: You’ll require about two cups (500 ml) of fresh mango cubes. If fresh mangoes are not available, frozen and thawed ones can be used as well. The natural sweetness of ripe mangos adds a burst of fruity flavour to the dish.
- Sugar: To enhance the sweetness in your coulis, add three tablespoons (45 ml) sugar for that perfect balance between sweet and tangy flavours.
Method
- Cooking the Coconut Rice Pudding To start making this delicious Mango Coconut Rice Pudding, we first need to cook the coconut rice pudding base. Here’s how: In a saucepan, bring the coconut milk and milk to a gentle boil. Add in the white long grain rice and simmer over low heat for about 30 minutes, stirring frequently until the rice is tender. Once cooked, add vanilla extract and sugar to enhance its flavour.
- Making the Mango Coulis Now that our creamy coconut rice pudding is ready let’s move on to preparing an irresistible mango coulis topping: Take fresh or frozen mango cubes (thawed if using frozen) and blend them in a blender until smooth. Next, add sugar into it while continuing blending until dissolved completely. If desired you can strain your mixture at this point for smoother consistency. By following these simple steps of cooking both components -the rich coconut-infused rice pudding as well as tangy-sweet mango coulis- you’ll be able create an amazing combination of flavours that will surely impress everyone who tries it!
Source quantities are scaled arithmetically; “to taste”, pack sizes, oven temperatures and cooking times are unchanged. Some archive guides omit quantities or combine recipe variations.
What is Mango Coconut Rice Pudding?
Mango coconut rice pudding is a delicious and creamy dessert that combines the tropical flavours of mango and coconut with the comforting texture of rice. It’s a popular dish in many South Asian cuisines, particularly in countries like India, Thailand, and Malaysia.
This delightful treat features a base of rich and creamy coconut milk combined with regular milk to create a luscious pudding-like consistency. The addition of white long grain rice adds substance to the dish while also providing an interesting textural element.
The sweetness comes from sugar or other sweeteners added during cooking. A touch of vanilla extract enhances the overall flavour profile by adding warmth and depth.
To elevate this already delectable dessert even further, it is topped off with homemade mango coulis – a smooth puree made from fresh or frozen mangos blended until silky-smooth – which brings out vibrant fruity notes that perfectly complement the creaminess of the rice pudding.
Whether enjoyed as an indulgent after-dinner treat or served chilled on hot summer days for refreshment, mango coconut rice pudding offers both comfort food satisfaction along with exotic tropical flair.
Ingredients
Coconut Rice Pudding:
- 1 can (400 ml) coconut milk
- 2 1/2 cups (625 ml) milk
- 1/2 cup (125 ml) white long grain rice
- 1/2 tsp (2.5 ml) vanilla extract
- 1/2 cup (125 ml) sugar
Mango Coulis:
- 3 ripe mangoes, peeled and pitted
- Juice of half a lime
- Zest of one lime
- Pinch of salt
The ingredients for this delicious Mango Coconut Rice Pudding are simple and easy to find. Here’s what you’ll need:
For the Coconut Rice Pudding, gather these ingredients:
- Coconut Milk: You will need one can or approximately 400ml of coconut milk. This creamy ingredient adds richness and tropical flavour to the pudding.
- Milk: In addition to coconut milk, you will also require about two and a half cups or around 625ml of milk such as cow’s milk. This helps create a smooth texture in the pudding.
- Rice: Half a cup or around 125ml of white, long-grain rice is needed to give substance and body to the dessert. The rice cooks slowly with the mixture of milk to create a thick, pudgy consistency that is typical for a rice dessert like puddings.
- Vanilla Extract: The recipe calls for half a teaspoon (or approximately 2.5 ml) of vanilla extract which enhances the flavour profile with its warm, vanilla bean notes. It adds a delicious undertone of toasty sweetness that complements both the coconut flavour and the mango topping perfectly.
- Sugar: A sweetener like granulated sugar to help balance out the slightly tropical bitterness of the coconut milk and add a sweet touch to the overall flavour profile.
For the Mango Coulis, you will need:
- Fresh or Frozen and Thawed Mango: You’ll require about two cups (500 ml) of fresh mango cubes. If fresh mangoes are not available, frozen and thawed ones can be used as well. The natural sweetness of ripe mangos adds a burst of fruity flavour to the dish.
- Sugar: To enhance the sweetness in your coulis, add three tablespoons (45 ml) sugar for that perfect balance between sweet and tangy flavours.
These ingredients come together beautifully to create a creamy coconut rice pudding with a refreshing mango topping. Now let’s move on to how we prepare this delightful dessert!
Preparation
Step 1: Cooking the Coconut Rice Pudding
To start making this delicious Mango Coconut Rice Pudding, we first need to cook the coconut rice pudding base. Here’s how:
- In a saucepan, bring the coconut milk and milk to a gentle boil.
- Add in the white long grain rice and simmer over low heat for about 30 minutes, stirring frequently until the rice is tender.
- Once cooked, add vanilla extract and sugar to enhance its flavour.
Step 2: Making the Mango Coulis
Now that our creamy coconut rice pudding is ready let’s move on to preparing an irresistible mango coulis topping:
- Take fresh or frozen mango cubes (thawed if using frozen) and blend them in a blender until smooth.
- Next, add sugar into it while continuing blending until dissolved completely.
- If desired you can strain your mixture at this point for smoother consistency.
By following these simple steps of cooking both components -the rich coconut-infused rice pudding as well as tangy-sweet mango coulis- you’ll be able create an amazing combination of flavours that will surely impress everyone who tries it!
Tips and Variations
Dairy-Free Option:
If you prefer a dairy-free version of Mango Coconut Rice Pudding, you can easily make the substitution. Instead of using regular milk in the recipe, replace it with almond or soy beverage. This simple swap allows those who are lactose intolerant or following a vegan diet to enjoy this delicious dessert without any compromise on taste.
Vanilla Bean Variation:
For an extra touch of flavour and elegance, consider adding half a vanilla bean when cooking the rice instead of using vanilla extract. Simply split open the vanilla bean lengthwise and scrape out its seeds. Add both the pod and seeds to your saucepan while simmering coconut milk, milk, white long grain rice, sugar, and now also include these aromatic ingredients for about 30 minutes until tender.
The addition of real vanilla beans will infuse your pudding with rich flavours that perfectly complement the tropical sweetness from mangoes. It’s sure to impress anyone lucky enough to try it!
These tips provide alternative options for making Mango Coconut Rice Pudding based on dietary preferences or personal tastes. Whether you choose a dairy-free variation or opt for indulgent notes by incorporating real vanilla beans into your recipe – there is no wrong way to enjoy this delightful treat!
Serving and Storage
Once the Mango Coconut Rice Pudding is prepared, it’s time to serve and enjoy this delightful dessert. Here are some tips on how to present and store your pudding:
Serving:
- Divide the chilled rice pudding into small bowls or serving glasses.
- Using a spoon, swirl in the mango coulis on top of each portion for an added burst of flavour.
- For an extra touch, you can garnish with toasted coconut flakes or fresh diced mangos.
Storage:
If you have any leftovers (which might be rare!), here’s how you can properly store them:
- Refrigeration: Place any remaining portions of Mango Coconut Rice Pudding in an airtight container or cover tightly with plastic wrap directly touching the surface of the pudding to prevent air exposure.
- Shelf Life: The stored rice pudding will stay fresh for up to 3 days when refrigerated at temperatures below 40°F (4°C).
- Reheating: To reheat individual servings, simply microwave them until warm but not boiling hot—around 30 seconds should suffice—or gently heat over low heat on hob while stirring occasionally.
Note that as time passes after preparation, there may be slight changes in texture due to moisture absorption by rice grains; however, these variations won’t affect its delicious taste!
Now that we’ve covered everything from preparing this luscious treat through storing it correctly let’s dive right into making our own batch!
References
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