Easy No-Bake Mango Coconut Rice Pudding Recipe
Easy No-Bake Mango Coconut Rice Pudding is a tropical delight that’s ready in just 30 minutes. After making this many times, I’ve discovered that the key to creamy perfection is using both coconut milk and cream of coconut. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Burnt Basque Cheesecake Recipe With Creamy Texture and Easy Slow Cooker Sweet and Sour Meatballs Recipe.
Why This Easy No-Bake Mango Coconut Rice Pudding Recipe Is Pure Comfort
- It's creamy and coconutty with a burst of fresh mango flavor.
- No oven required – perfect for summer or busy weeknights.
- Topped with toasted coconut flakes for added crunch and presentation.
- Better than takeout – impress your family and friends with this easy dessert.
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.
- Coconut milk
- Cream of coconut
- Rice
- Mango
- Sugar
- Vanilla extract
- Salt
- Toasted coconut flakes
- Optional: Mint leaves
- Optional: Fresh berries
📝 Ingredient Notes
- Cream of coconut: Not to be confused with coconut cream or coconut milk. It's sweetened and has a thicker consistency.
🛒 Tools & Equipment I Recommend
- High-quality rice cooker — Ensures perfectly cooked rice every time. → See on Amazon
- Immersion blender — Makes blending the pudding smooth and easy. → See on Amazon
How to Make Easy No-Bake Mango Coconut Rice Pudding Recipe
- Cook rice: Combine 1 cup rice, 2 cups coconut milk, and a pinch of salt in a rice cooker. Cook according to manufacturer's instructions.
- Blend mango: Blend 2 cups diced mango until smooth. You should have about 1.5 cups of mango puree.
- Make pudding: In a large pot, combine cooked rice, mango puree, 1 can coconut milk, 1 can cream of coconut, 1/4 cup sugar, and 1 teaspoon vanilla. Cook over medium heat, stirring constantly, until thickened (about 10-15 minutes).
- Chill and serve: Pour into serving dishes, chill for at least 2 hours, then top with toasted coconut flakes and mint leaves.
Cook's Tips for Perfect Easy No-Bake Mango Coconut Rice Pudding Recipe
- Common mistake and fix: Cooking the pudding too long can cause it to become grainy. Stir constantly and remove from heat as soon as it thickens.
- Pro tip: For a lighter dessert, substitute half-and-half for the cream of coconut.
- Pro tip: To toast coconut flakes, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway through.
Storing & Reheating Easy No-Bake Mango Coconut Rice Pudding Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 5 days. Make-ahead tip: Can be made up to 2 days ahead and stored in the fridge.
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: Not necessary, as this is a no-bake dessert.
Recipe Notes
- Chef tip: Using ripe mangoes ensures the best flavor. If your mangoes aren't ripe, place them in a paper bag at room temperature for a few days.
- Best substitution: If you can't find cream of coconut, substitute with sweetened condensed milk and reduce the sugar to 2 tablespoons.
- Make-ahead: This dessert can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your pudding isn't thickening, cook it a little longer, but be careful not to overcook it.
Want to level up this recipe?
High-quality blender — Ensures smooth and creamy mango puree for the best texture. → Check price on Amazon
Easy No-Bake Mango Coconut Rice Pudding Recipe
Ingredients
Main Ingredients
- Coconut milk
- Cream of coconut
- Rice
- Mango
- Sugar
Seasonings
- Vanilla extract
- Salt
- Toasted coconut flakes
Optional Toppings
- Mint leaves
- Fresh berries
Instructions
- Cook rice: Combine 1 cup rice, 2 cups coconut milk, and a pinch of salt in a rice cooker. Cook according to manufacturer's instructions.
- Blend mango: Blend 2 cups diced mango until smooth. You should have about 1.5 cups of mango puree.
- Make pudding: In a large pot, combine cooked rice, mango puree, 1 can coconut milk, 1 can cream of coconut, 1/4 cup sugar, and 1 teaspoon vanilla. Cook over medium heat, stirring constantly, until thickened (about 10-15 minutes).
- Chill and serve: Pour into serving dishes, chill for at least 2 hours, then top with toasted coconut flakes and mint leaves.
Notes
- Chef tip: Using ripe mangoes ensures the best flavor. If your mangoes aren't ripe, place them in a paper bag at room temperature for a few days.
- Best substitution: If you can't find cream of coconut, substitute with sweetened condensed milk and reduce the sugar to 2 tablespoons.
- Make-ahead: This dessert can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your pudding isn't thickening, cook it a little longer, but be careful not to overcook it.
Storage
- Fridge: Store leftovers in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, as this is a no-bake dessert.
- Microwave reheat: Not necessary, as this is a no-bake dessert.
- Make ahead: Can be made up to 2 days ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 320
- Protein: 4g
- Fat: 15g
- Carbs: 45g
- Fiber: 2g
- Sugar: 28g
- Sodium: 100mg
- Cholesterol: 0mg
- Sat. Fat: 12g
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 dessert can be made up to 2 days ahead. Store in the fridge until ready to serve.
Cooking the pudding too long can cause it to become grainy. Stir constantly and remove from heat as soon as it thickens.
Yes, you can use frozen mango. Thaw it first and adjust the amount of coconut milk to maintain the correct consistency.
Yes, this recipe is naturally gluten-free. Just be sure to check that your oats are certified gluten-free if you have celiac disease or gluten sensitivity.
The best way to ripen mangoes is to place them in a paper bag at room temperature for a few days. This traps the ethylene gas they produce, which speeds up the ripening process.
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!
