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Coconut-Mango Rice Pudding

277 A Coconut-Mango Rice Pudding.jpg
277 A Coconut-Mango Rice Pudding.jpg

Coconut-Mango Rice Pudding


One of my favorite Thai restaurants in Newport Beach serves an incredible coconut-mango rice pudding that I order almost every time I go. This is my variation of theirs, which in my humble opinion is equally as delicious and satisfying. Sometimes I even have it for breakfast with cold milk on top!

Yield: 6 – 8 servings

Oven: 400ºF

Preparation time: 15 minutes

Cook Time: 30 minutes

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2 cups white rice

2 cups 2% or 1% organic milk

1 can low-fat coconut milk, plus more if thinner consistency is desired

2 teaspoons pure vanilla extract or paste

1 tablespoon granulated sugar

1/4 teaspoon cinnamon, plus more for garnish

2 ripe mangos, cut into 1/2-inch cubes

1/2 cup coconut flakes


1.   Preheat oven to 400ºF.

2.   In a medium size saucepan with a tight fitting lid, cook rice according to package directions, approximately 15 ­– 20 minutes. Once cooked, remove from heat and allow to sit while covered for 5 minutes before fluffing with a fork.

3.   Meanwhile, toast coconut flakes on a baking sheet in preheated 400ºF oven until golden brown in color, approximately 1 – 2 minutes. Remove from heat and set to the side.

4.   To the finished rice, add milk, coconut milk, vanilla, sugar, and cinnamon.

5.   Over medium heat, allow to cook while stirring until a boil.  Cover, reduce to medium – low and allow to simmer until creamy, approximately 8 – 10 minutes.

6.   If desired, add more coconut milk or milk to thin the consistency.

7.   Divide among serving bowls and finish with a light dusting of cinnamon, freshly cut mango and toasted coconut flakes to finish.

8.   Best served hot, warm or room temperature.


Kitchen Note: Feel free to use champagne mangos in place of traditional mangos.