Easy No-Bake Mango Coconut Rice Pudding Recipe
Easy No-Bake Mango Coconut Rice Pudding – A creamy, tropical dessert that’s ready in just 20 minutes. After making this many times, I’ve found that using ripe mangoes and a good quality coconut milk are key to a perfect, refreshing rice pudding. The warm, cozy flavors of coconut and mango will transport you to a beach vacation. Try it with my Easy Roasted Garlic Recipe for a complete summer meal. If you love recipes like this, you’ll also enjoy Easy Roasted Garlic Recipe and Creamy Pistachio Cheesecake Recipe.
Why This Easy No-Bake Mango Coconut Rice Pudding Recipe Is Pure Comfort
- Perfect for summer cookouts
- Creamy and refreshing
- No oven required
- Ready in just 20 minutes
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
- Ripe mango
- Sugar
- Salt
- Vanilla extract
- Cinnamon
- Optional: Fresh mango slices
- Optional: Toasted coconut flakes
📝 Ingredient Notes
- Jasmine rice: Long grain white rice can be substituted.
🛒 Tools & Equipment I Recommend
- High-quality coconut milk — Ensures a creamy texture → See on Amazon
- Rice cooker — Cooks rice perfectly every time → See on Amazon
How to Make Easy No-Bake Mango Coconut Rice Pudding Recipe
- Cook rice: Rinse 1 cup of jasmine rice. Combine with 1 can of coconut milk, 1/2 cup of sugar, and a pinch of salt in a rice cooker. Cook according to manufacturer's instructions.
- Blend mango: Puree 2 ripe mangoes in a blender until smooth.
- Combine: In a large bowl, mix cooked rice, mango puree, 1 teaspoon of vanilla extract, and 1/2 teaspoon of cinnamon. Cover and refrigerate for at least 2 hours.
- Serve: Spoon into bowls and top with fresh mango slices and toasted coconut flakes.
Cook's Tips for Perfect Easy No-Bake Mango Coconut Rice Pudding Recipe
- Common mistake and fix: If your rice pudding is too thick, add a little milk or water and mix well before serving.
- : For a lighter version, use light coconut milk.
- : 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 for up to 3 days. Make-ahead tip: Yes, up to 1 day ahead.
Freezing Easy No-Bake Mango Coconut Rice Pudding Recipe
Not recommended.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not recommended.
Recipe Notes
- Chef tip: Using ripe mangoes ensures a sweet, tropical flavor.
- Best substitution: Pineapple can be substituted for mango.
- Make-ahead: Prepare up to 1 day ahead and store in the refrigerator.
- Scaling: This recipe can be doubled for a larger crowd.
- Troubleshooting: If the rice pudding is too thick, add a little milk or water and mix well before serving.
Want to level up this recipe?
High-quality blender — Ensures smooth mango puree → Check price on Amazon
Easy No-Bake Mango Coconut Rice Pudding Recipe
Ingredients
Main Ingredients
- Jasmine rice
- Coconut milk
- Ripe mango
- Sugar
- Salt
Seasonings
- Vanilla extract
- Cinnamon
Optional Toppings
- Fresh mango slices
- Toasted coconut flakes
Instructions
- Cook rice: Rinse 1 cup of jasmine rice. Combine with 1 can of coconut milk, 1/2 cup of sugar, and a pinch of salt in a rice cooker. Cook according to manufacturer's instructions.
- Blend mango: Puree 2 ripe mangoes in a blender until smooth.
- Combine: In a large bowl, mix cooked rice, mango puree, 1 teaspoon of vanilla extract, and 1/2 teaspoon of cinnamon. Cover and refrigerate for at least 2 hours.
- Serve: Spoon into bowls and top with fresh mango slices and toasted coconut flakes.
Notes
- Chef tip: Using ripe mangoes ensures a sweet, tropical flavor.
- Best substitution: Pineapple can be substituted for mango.
- Make-ahead: Prepare up to 1 day ahead and store in the refrigerator.
- Scaling: This recipe can be doubled for a larger crowd.
- Troubleshooting: If the rice pudding is too thick, add a little milk or water and mix well before serving.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended.
- Make ahead: Yes, up to 1 day ahead.
Nutrition Per Serving
- Calories: 280
- Protein: 4g
- Fat: 8g
- Carbs: 50g
- Fiber: 2g
- Sugar: 30g
- Sodium: 120mg
- Cholesterol: 0mg
- 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, prepare up to 1 day ahead and store in the refrigerator.
If the rice pudding is too thick, add a little milk or water and mix well before serving.
Yes, but the texture may not be as smooth as with fresh mango.
Pineapple can be substituted for mango.
Yes, cook the rice in the Instant Pot according to the manufacturer's instructions, 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!
