Calling all coconut cream pie lovers! Mango & Coconut Rice Pudding tastes like the classic pie, but it’s a cross of mango sticky rice from Asian cultures and arroz con dulce from Latin American. This makes a great finish to any meal with barbecue, spicy Southwest or Asian flavors.
- 2 tablespoons Honey
- 2 large ripe Mangoes, peeled, pitted and cut into ½-inch chunks
- ¾ cup Water
- ⅛ teaspoon Salt
- 1 tablespoon Lime Juice (½ lime)
- ½ cup unsweetened Shredded Coconut
- 14-ounce can Coconut Milk* (not coconut cream)
- 2 tablespoons Sugar (cane, non-GMO, organic or coconut)
- 2 teaspoons Vanilla Extract
- 2 cups par-cooked Long-grain White Rice (see below)
- (optional) Mexican-style Chili Powder with Lime for fruit, Chili Powder or Chipotle Powder
*Note: There are varying quality levels of coconut milk. We prefer Goya brand where quality counts, such as in this recipe.
- Par-cook long-grain rice in the proportions of 1 cup rice to 1 1/3 cups water. In a small saucepan, bring water to a boil over medium heat. Add rice and reduce heat to low simmer. Cook only until water is absorbed, about 10 minutes. Cool on a sheet pan that has been coated with cooking oil spray. Refrigerate in a sealed container once cooled. May do this 1-2 days ahead.
- In a 10-inch nonstick skillet over medium-high, cook the honey without stirring for 2 minutes. Once the honey bubbles and smells lightly caramelized, stir in the mango, ¾ cup water and ⅛ teaspoon salt, then bring to a simmer. Cover, reduce to medium-low and cook, stirring only occasionally, until very tender and the moisture has completely evaporated, 25 to 30 minutes. (Tip: Don’t stir the mango too often as it cooks; each time the lid is removed, steam escapes. This can dry out the mango too quickly and cause it to scorch.) If most of the liquid has evaporated after about only 15 minutes but the mango is still firm, reduce to low to prevent scorching.) Off heat, stir in the lime juice. Mango topping may be prepared up to 1 day ahead and refrigerated.
- Meanwhile, in a medium saucepan over medium-high, toast the coconut, stirring occasionally, until golden brown, 1½ to 2 minutes. Stir in the coconut milk, sugar, vanilla and ¼ teaspoon salt, then bring to a simmer. Reduce to medium-low and cook, stirring occasionally, until slightly thickened, about 5 minutes.
- Remove ¼ cup of the coconut mixture and set aside. Add par-cooked rice and 1 cup water to the saucepan and stir to combine. Cook over medium, stirring frequently, until the liquid is absorbed and the rice is creamy, 15 to 20 minutes. Remove from the heat and let cool for 15 minutes. Tip: If you prefer a creamier pudding, puree up to half of pudding in a food processor then incorporate with remaining half. May be served warm or cold.
- When ready to serve, scoop pudding into a bowl, top with mango, a drizzle of reserved coconut milk and dash of chili seasoning.