Easy No-Bake Mango Coconut Rice Pudding Recipe
Easy no-bake mango coconut rice pudding is a creamy, tropical dessert that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to a perfectly smooth and creamy texture. The warm, tropical flavors will transport you to a cozy beach vacation. Try it with my Easy Coconut Chicken Recipe for a complete tropical meal. If you love recipes like this, you’ll also enjoy Easy Coconut Chicken Recipe and Easy Spinach and Feta Egg Muffins for Breakfast.
Why This Easy No-Bake Mango Coconut Rice Pudding Recipe Is Pure Comfort
- Creamy and tropical flavor
- No oven required
- Perfect for busy weeknights
- Make-ahead friendly
What You'll Need for Easy No-Bake Mango Coconut Rice Pudding Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup jasmine rice
- 2 cans (13.5 oz each) coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 ripe mangoes, peeled and diced
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional)
- Pinch of turmeric (for color, optional)
- Optional: Whipped cream
- Optional: Toasted coconut flakes
- Optional: Fresh mango slices
📝 Ingredient Notes
- coconut milk: Use full-fat for creamier results.
- mangoes: Ripe mangoes are sweeter and have a softer texture.
🛒 Tools & Equipment I Recommend
- Saucepan — Even heat distribution for creamy rice pudding. → See on Amazon
- Immersion blender — Smooths out lumps for a creamy texture. → See on Amazon
How to Make Easy No-Bake Mango Coconut Rice Pudding Recipe
- Cook rice: Combine rice, 1 can of coconut milk, and 1/2 cup water in a saucepan. Bring to a boil, then reduce heat and simmer until rice is tender.
- Make pudding: In a separate bowl, whisk together sugar, cornstarch, salt, and remaining can of coconut milk. Add to saucepan with cooked rice. Cook, stirring constantly, until thickened.
- Blend and chill: Remove from heat and stir in extracts and turmeric (if using). Blend until smooth with an immersion blender. Fold in diced mango. Chill for at least 2 hours.
- Serve: Serve chilled with desired toppings.
Cook's Tips for Perfect Easy No-Bake Mango Coconut Rice Pudding Recipe
- Common mistake and fix: Overcooking can make the pudding grainy. Stir constantly and remove from heat as soon as it thickens.
- Pro tip: For a lighter version, use light coconut milk and reduce sugar to 1/4 cup.
- Pro tip: Make ahead and store in the fridge for up to 5 days.
Storing & Reheating Easy No-Bake Mango Coconut Rice Pudding Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Can be made up to 2 days ahead.
Freezing Easy No-Bake Mango Coconut Rice Pudding Recipe
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a tropical twist, add a pinch of turmeric for color and a hint of spice.
- Best substitution: Substitute mango with pineapple or peaches for a different flavor.
- Make-ahead: Prepare the night before and chill overnight for a grab-and-go dessert.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the pudding is too thick, add a little more coconut milk and blend until smooth.
Want to level up this recipe?
High-quality blender — Ensures smooth and creamy rice pudding. → Check price on Amazon
Easy No-Bake Mango Coconut Rice Pudding Recipe
Ingredients
Main Ingredients
- 1 cup jasmine rice
- 2 cans (13.5 oz each) coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 ripe mangoes, peeled and diced
Seasonings
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional)
- Pinch of turmeric (for color, optional)
Optional Toppings
- Whipped cream
- Toasted coconut flakes
- Fresh mango slices
Instructions
- Cook rice: Combine rice, 1 can of coconut milk, and 1/2 cup water in a saucepan. Bring to a boil, then reduce heat and simmer until rice is tender.
- Make pudding: In a separate bowl, whisk together sugar, cornstarch, salt, and remaining can of coconut milk. Add to saucepan with cooked rice. Cook, stirring constantly, until thickened.
- Blend and chill: Remove from heat and stir in extracts and turmeric (if using). Blend until smooth with an immersion blender. Fold in diced mango. Chill for at least 2 hours.
- Serve: Serve chilled with desired toppings.
Notes
- Chef tip: For a tropical twist, add a pinch of turmeric for color and a hint of spice.
- Best substitution: Substitute mango with pineapple or peaches for a different flavor.
- Make-ahead: Prepare the night before and chill overnight for a grab-and-go dessert.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the pudding is too thick, add a little more coconut milk and blend until smooth.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Can be made up to 2 days ahead.
Nutrition Per Serving
- Calories: 310
- Protein: 4g
- Fat: 12g
- Carbs: 48g
- Fiber: 2g
- Sugar: 22g
- Sodium: 150mg
- Cholesterol: 0mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Mango Coconut Rice Pudding Recipe FAQs
Yes, this recipe can be made up to 2 days ahead. Store in the fridge until ready to serve.
Overcooking can cause the pudding to become grainy. Stir constantly and remove from heat as soon as it thickens.
Yes, thawed frozen mango can be used. It may affect the texture slightly, but the flavor will still be delicious.
Use light coconut milk and reduce sugar to 1/4 cup for a lighter version.
Long-grain white rice works best for this recipe. Other types may not cook evenly or absorb liquid properly.
A Warm Final Note
I can’t wait for you to try Easy No-Bake Mango Coconut Rice Pudding Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
