Mango-Coconut Rice Pudding

Mango coconut rice pudding in a glass cup
Prep Time: 
50 min prep time
Number of Servings: 


  • 2 cup sweet white rice (glutinous or Jasmine)
  • 1 (13.5 to 14 oz) can full-fat coconut milk
  • 1 cup almond milk
  • 34 cup honey
  • Pinch salt
  • 1 Tbsp vanilla extract
  • 4 mangoes, peeled and diced
  • Shredded coconut for garnish


  1. Cook rice according to package instructions.
  2. Meanwhile, whisk coconut milk, almond milk, honey, and salt together in a large pan set over medium-low heat. Cook until honey has dissolved in coconut milk. Do not let mixture come to a boil or coconut milk may curdle.
  3. Stir in cooked rice. Bring to a simmer. Reduce heat to medium and cook, stirring frequently, for approximately 10 minutes, until pudding has thickened. Remove from heat and stir in vanilla extract.
  4. In bottom of each of 8 parfait glasses or small glass jars, alternate layers of rice pudding and diced mango, ending with a layer of mango and a garnish of shredded coconut.
Nutrition Info: 
498 Calories, 6 g Protein, 91 g Carbohydrates, 4 g Fiber, 14 g Total fat (12 g sat), 71 mg Sodium, ★★★★★ Vitamin C, Folate, ★★ Vitamin A, B1 (thiamine), B3 (niacin), B6, Iron, Phosphorus, Vitamin E, Calcium, Magnesium, Potassium, Zinc


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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.