Community recipe
Coconut-Lime Rice Pudding with Fresh Mango and Toasted Coconut
A cozy, spoonable rice pudding simmered in creamy coconut milk, brightened with fresh lime, then finished with juicy mango and crisp toasted coconut. Serve it warm for comfort or chilled for a refreshing make-ahead dessert.
- Serves
- 4
- Prep
- 15 min
- Cook
- 50 min
- Difficulty
- easy
Get ready
Ingredients
- 0.75 cup short-grain white rice, rinsed and drained
- 1 full-fat coconut milk, shaken well
- 2 cup waters
- 0.33 cup granulated sugar
- 0.13 tsp fine salt
- 1 lime, finely zested
- 1 tsp pure vanilla extract
- 0.33 cup unsweetened coconut flake
- 1 ripe mango, peeled and diced
Make it
Instructions
- 01
Rinse the rice
Set a fine-mesh sieve in the sink and place a medium, heavy-bottomed saucepan on the stove. Rinse 3/4 cup short-grain white rice under cool running water, swishing it with your fingers, until the runoff looks mostly clear; drain thoroughly. | Why: Rinsing removes excess surface starch so the pudding turns creamy rather than gluey.
- 02
Bring the pudding to a gentle simmer
Add the drained rice, 1 can (13.5 fl oz) full-fat coconut milk, 2 cups water, 1/3 cup granulated sugar, and 1/8 tsp fine salt to the saucepan. Stir well and bring to a gentle simmer over medium heat, about 5 minutes; small bubbles should appear around the edges, not a rolling boil. Reduce the heat to low and cook uncovered for 35–40 minutes, stirring and scraping the bottom every 4–5 minutes, until the grains are tender and the mixture looks creamy. If it thickens before the rice is tender, stir in a little hot water. | Why: A low, steady simmer softens the rice while keeping the coconut milk smooth.
- 03
Finish with vanilla and lime
While the rice simmers, finely zest 1 lime, avoiding the bitter white pith. When the grains are tender, remove the saucepan from the heat and stir in 1 tsp pure vanilla extract and the lime zest. Let the pudding stand for 5 minutes; it will thicken slightly as it rests. Taste and check that the rice is soft all the way through. | Why: Off-heat flavoring preserves the fresh citrus aroma and keeps the vanilla tasting fragrant.
- 04
Toast the coconut and prepare the mango
Set a small, dry skillet over medium-low heat. Add 1/3 cup unsweetened coconut flakes and toast for 2–3 minutes, stirring often, until fragrant and pale golden; immediately tip them onto a plate so they stop browning. Peel 1 ripe mango, cut the flesh away from the pit, and dice it into bite-size pieces. | Why: Toasting adds a nutty crunch, while ripe fruit brings a juicy, fresh contrast to the creamy pudding.
- 05
Serve warm or chilled
Spoon the pudding into four bowls and scatter the diced fruit and toasted flakes over the top. Serve warm, or cool the pudding in a shallow container for about 20 minutes, cover, and refrigerate until cold, at least 2 hours; stir before serving and add a splash of water if it has become very thick. Refrigerate leftovers within 2 hours and use within 3 days. | Why: The toppings keep their bright flavor and crunch, while a short chill lets the pudding set into a cool, silky dessert.
