Gentle Mango Coconut Rice Pudding for Small Portions
Discover a soft and creamy mango coconut rice pudding perfect for small-portion cooking; this comforting dessert combines sweet tropical flavors with a smooth texture, ideal for one or two people.
Cooking just for yourself or for two can be a refreshing change from large recipes that leave you with too much food. This mango coconut rice pudding fits perfectly into small-scale cooking and is quick to prepare without complicated steps or hard-to-find ingredients.
The soft, creamy texture is easy to enjoy and gentle on digestion, while the natural sweetness from mango and the richness of coconut milk give a delightful flavor without much added sugar. It pairs nicely with light savory dishes or can be enjoyed on its own as a soothing treat.
Ingredients You’ll Need
- ½ cup cooked white rice (short grain or medium grain works best)
- ¾ cup canned coconut milk (full fat for creaminess)
- 2 tablespoons sugar or maple syrup (adjust to taste)
- ½ teaspoon vanilla extract
- ½ ripe mango, peeled and diced (about ½ cup)
- Pinch of salt
You can enjoy this gentle mango coconut rice pudding on its own or with a small spoonful of soft yogurt or light whipped cream for extra creaminess.
Step-by-Step Recipe
- In a small saucepan, combine the cooked rice, coconut milk, sugar or maple syrup, vanilla extract, and a pinch of salt.
- Cook over low heat, stirring gently to prevent sticking, until the mixture thickens slightly and becomes creamy, about 15–20 minutes.
- Remove from heat and stir in half of the diced mango, reserving the other half for topping.
- Let the pudding cool slightly before serving, or chill in the refrigerator if you prefer it cold.
- Top with the remaining mango pieces just before eating and enjoy.
Tips and Easy Variations
Texture tips
- For an even softer texture, mash the cooked rice slightly before cooking with the coconut milk.
- Stir gently and cook on low heat to keep the pudding smooth and creamy.
- Adjust thickness by adding a little warm milk or water if it becomes too thick after chilling.
Flavor and sweetener swaps
- Reduce the sugar or replace it with maple syrup or a suitable natural sweetener to taste.
- Use ripe mango for natural sweetness so you can cut added sugar back further.
- Add a splash of vanilla extract to boost flavor without more sugar.
Milk and fruit alternatives
- Swap coconut milk for almond or oat milk for a different but still creamy texture.
- Try soft fruits like ripe peaches or pear slices instead of mango for a mild change.
- Sprinkle a pinch of cinnamon or cardamom for gentle warmth if you like spices.
Gentle cooking reminders
- Check with your health professional about sugar choices if you have dietary restrictions.
- Mash the rice slightly for easier chewing and a smoother pudding.
- Serve warm or chilled depending on your preference for texture and comfort.
Storage and Leftovers
Fridge
Store leftovers in an airtight container in the refrigerator for up to 2 days. The pudding may thicken as it cools; stir in a little warm milk or water before serving to restore a soft consistency.
Freezer
Freezing is not ideal for texture but is possible in an airtight container for up to one month. Thaw overnight in the fridge and stir gently before reheating or serving.
Reheating
Reheat gently on low heat with a splash of milk and stir until smooth, or microwave in short intervals, stirring between, to keep the pudding soft.
Conclusion
Give this gentle mango coconut rice pudding a try for a sweet, comforting dessert that fits perfectly into cooking for one or two. Its soft texture and simple steps make it an inviting treat anytime.
The tropical flavors of mango and coconut offer a refreshing yet familiar taste, making this pudding a soothing, low-fuss option for a quiet moment of sweetness.
FAQ
Can I use brown rice instead of white rice?▶
Brown rice is firmer and takes longer to cook, which can make the pudding less soft. If using brown rice, cook it thoroughly and consider mashing it for a gentler texture before making the pudding.
Is it necessary to use canned coconut milk?▶
Canned coconut milk gives a richer, creamier pudding. You can use carton coconut milk, but it may be thinner; adding a little extra or choosing a creamier plant milk like almond or oat will improve texture.
