This naturally gluten-free, vegan Mango Coconut Rice Pudding is a delicious tropical summer dessert that comes together quickly using leftover cooked rice.
Mango Coconut Rice Pudding
Between the crazy cool weather and my work schedule, the first half of June felt a little lackluster around here. Finally, this past weekend summer felt like it officially arrived. We had our block party — an epic 15-hour, 10-family street party that culminates with a potluck dinner in the middle of the street. Since a number of our neighbors have dietary restrictions (vegan, Kosher, gluten-free and peanut allergies), I always like to offer a few “safe” items that everyone can enjoy — including this super easy and summery Mango Coconut Rice Pudding.
We often have leftover rice in the house since (our favorite Chinese takeout restaurant tends to send extra boxes with every order) and this recipe is a great way to transform it into something new and special.
If you don’t have cooked rice in the house, you can certainly make this Mango Coconut Rice pudding with uncooked rice — just follow your package instructions to cook it up before continuing with the recipe.
Sizzling Summer Flavors
In winter, I tend to make a more traditional rice pudding spiced with cinnamon and raisins. When the weather warms though, I love taking advantage of tropical flavors and summer produce. Coconut milk lends the perfect creamy, tropical flavor and texture to this recipe. A squirt of fresh lime juice and delicious ripe mangos complete the dish. Even better, this recipe is naturally gluten free, dairy-free and vegan so its safe for just about everyone to enjoy.
My kiddos love having this for breakfast while I tend to save mine for late night Netflix binging. Its the perfect cool, creamy bite on a warm summer night.
Mango Coconut Rice Pudding
- Prep Time: 5 minutes
- Cook Time: 20-30 minutes
- Total Time: 24 minute
- Yield: 4–6 servings 1x
- Category: Dessert
Description
This naturally gluten-free, vegan Mango Coconut Rice Pudding is a delicious tropical summer dessert that comes together quickly using leftover cooked rice.
Ingredients
- 1 cup cooked white rice (jasmine rice works especially well, but use whatever you have on hand)
- 1 quart (4 cups) “original flavor” coconut milk beverage
- 1/4 cup granulated sugar
- pinch of salt
- zest and juice from 1/4 a lime
- 1 mango, seeded, peeled and diced
Instructions
- Combine cooked rice, coconut milk, sugar and salt in a medium saucepan. Bring to a boil, medium heat then reduce to low heat and continue to simmer, stirring occasionally, for 15 to 20 minutes.
- Continue stirring to mixture every few minutes to prevent rice from sticking until the mixture reaches a thick, creamy consistency*.
- Add lime zest and juice and stir to combine. Divide pudding between 4-6 small glass jars or bowls. Cover and chill in the refrigerator until set– at least 4 hours or overnight.
- Top each serving with diced mango just before serving.
Notes
* Pudding will continue to thicken as it cools. Do not overcook.
Keywords: Rice pudding, gluten free, vegan, desserts, summer
