Easy No-Bake Mango Coconut Rice Pudding Recipe
No-bake Mango Coconut Rice Pudding is the ultimate summer dessert. This creamy, tropical treat is ready in just 30 minutes and requires no oven. After making this many times, I’ve discovered the trick to the perfect consistency is using both coconut milk and cream. If you love recipes like this, you’ll also enjoy Refreshing Lemon Ginger Wellness Water Recipe for Summer and Easy Korean Beef Ramen Recipe Ready in 25 Minutes.
Why This Easy No-Bake Mango Coconut Rice Pudding Recipe Is Pure Comfort
- Easy no-bake recipe perfect for summer
- Creamy, tropical mango coconut flavor
- Ready in just 30 minutes with no oven required
- Great for make-ahead and meal prepping
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.
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 1 can (14 oz) coconut cream
- 1 1/2 cups water
- 1 cup granulated sugar
- 2 ripe mangoes, peeled and diced
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp ground turmeric (optional, for color)
- Optional: Toasted coconut flakes
- Optional: Fresh mango slices
- Optional: Mint leaves
đź“ť Ingredient Notes
- mangoes: Use ripe, sweet mangoes for the best flavor.
đź›’ Tools & Equipment I Recommend
- High-quality rice cooker — Ensures perfect, fluffy rice every time. → See on Amazon
- Immersion blender — Makes blending the mango mixture easy and mess-free. → See on Amazon
How to Make Easy No-Bake Mango Coconut Rice Pudding Recipe
- Cook rice: Rinse rice and combine with water, coconut milk, and salt in a large pot. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, until rice is tender and liquid is absorbed.
- Blend mango: In a blender, combine diced mango, sugar, and vanilla extract. Blend until smooth.
- Combine ingredients: Add the cooked rice and coconut cream to the blender with the mango mixture. Blend until smooth and creamy.
- Chill: Pour the mixture into a large bowl and refrigerate for at least 2 hours, or until chilled.
- Serve: Spoon the chilled rice pudding into bowls and top with desired toppings. Serve immediately.
Cook's Tips for Perfect Easy No-Bake Mango Coconut Rice Pudding Recipe
- Common mistake and fix: Using too much liquid can make the rice pudding soupy. To fix, cook the mixture over medium heat, stirring constantly, until it thickens.
- Pro tip: For a smoother texture, strain the blended mango mixture through a fine-mesh sieve before combining with the cooked rice.
- Pro tip: Make ahead: Prepare the rice pudding up to 2 days in advance and store in the refrigerator. Add toppings just before serving.
Storing & Reheating Easy No-Bake Mango Coconut Rice Pudding Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Prepare up to 2 days in advance and store in the refrigerator.
Freezing Easy No-Bake Mango Coconut Rice Pudding Recipe
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, as this is a no-bake dessert. Microwave: Gently reheat in the microwave for 15-20 seconds if desired.
Recipe Notes
- Chef tip: For a lighter version, use light coconut milk and skip the coconut cream.
- Best substitution: Substitute the mango with pineapple or peaches for a different flavor twist.
- Make-ahead: Prepare the rice pudding up to 2 days in advance and store in the refrigerator. Add toppings just before serving.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the rice pudding is too thick, add a little more milk or water and stir until desired consistency is reached.
Want to level up this recipe?
High-quality blender — Ensures smooth, creamy rice pudding every time. → Check price on Amazon
Easy No-Bake Mango Coconut Rice Pudding Recipe
Ingredients
Main Ingredients
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 1 can (14 oz) coconut cream
- 1 1/2 cups water
- 1 cup granulated sugar
- 2 ripe mangoes, peeled and diced
- 1 tsp vanilla extract
Seasonings
- 1/2 tsp salt
- 1/4 tsp ground turmeric (optional, for color)
Optional Toppings
- Toasted coconut flakes
- Fresh mango slices
- Mint leaves
Instructions
- Cook rice: Rinse rice and combine with water, coconut milk, and salt in a large pot. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, until rice is tender and liquid is absorbed.
- Blend mango: In a blender, combine diced mango, sugar, and vanilla extract. Blend until smooth.
- Combine ingredients: Add the cooked rice and coconut cream to the blender with the mango mixture. Blend until smooth and creamy.
- Chill: Pour the mixture into a large bowl and refrigerate for at least 2 hours, or until chilled.
- Serve: Spoon the chilled rice pudding into bowls and top with desired toppings. Serve immediately.
Notes
- Chef tip: For a lighter version, use light coconut milk and skip the coconut cream.
- Best substitution: Substitute the mango with pineapple or peaches for a different flavor twist.
- Make-ahead: Prepare the rice pudding up to 2 days in advance and store in the refrigerator. Add toppings just before serving.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the rice pudding is too thick, add a little more milk or water and stir until desired consistency is reached.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, as this is a no-bake dessert.
- Microwave reheat: Gently reheat in the microwave for 15-20 seconds if desired.
- Make ahead: Prepare up to 2 days in advance and store in the refrigerator.
Nutrition Per Serving
- Calories: 350
- Protein: 5g
- Fat: 10g
- Carbs: 55g
- Fiber: 2g
- Sugar: 25g
- Sodium: 200mg
- Cholesterol: 0mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Mango Coconut Rice Pudding Recipe FAQs
Yes, prepare the rice pudding up to 2 days in advance and store in the refrigerator. Add toppings just before serving.
Using too much liquid can make the rice pudding soupy. To fix, cook the mixture over medium heat, stirring constantly, until it thickens.
Not recommended for freezing, as the texture may become grainy upon thawing.
No, this is a no-bake dessert that does not require an air fryer.
Substitute the mango with pineapple or peaches for a different flavor twist.
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!
