Easy No-Bake Mango Coconut Rice Pudding Recipe
Easy No-Bake Mango Coconut Rice Pudding is the ultimate tropical dessert that’s ready in just 20 minutes. After making this many times, I’ve discovered the trick to the perfect creamy texture. Keep reading for my best tips and jump to the recipe card. If you love recipes like this, you’ll also enjoy Iced Blue Tea Latte Recipe with Vanilla Cold Foam and Easy Maple Dijon Pork Tenderloin Recipe for Dinner.
Why This Easy No-Bake Mango Coconut Rice Pudding Recipe Is Pure Comfort
- Creamy, tropical mango and coconut flavor
- No oven required, perfect for summer
- Ready in just 20 minutes, better than takeout
- Family favorite, everyone will beg for seconds
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
- 1 can (14 oz) coconut milk
- 1 can (15 oz) mango puree
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp ground turmeric (optional, for color)
- Optional: Toasted coconut flakes
- Optional: Fresh mango slices
- Optional: Mint leaves
📝 Ingredient Notes
- coconut milk: Use full-fat for creamier results
- mango puree: Ensure it's unsweetened and has no added juices
🛒 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: Rinse 1 cup of jasmine rice. Combine with 1 1/2 cups water in a pot. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Combine ingredients: In a large bowl, whisk together 1 can of coconut milk, 1 can of mango puree, 1/2 cup sugar, 1/4 tsp salt, 1 tsp vanilla extract, and 1/2 tsp turmeric (optional).
- Blend: Add the cooked rice to the bowl with the coconut milk mixture. Use an immersion blender to combine until smooth.
- Chill: Cover the bowl and refrigerate for at least 2 hours, or until chilled.
- Serve: Spoon the chilled pudding into bowls. Top with toasted coconut flakes, fresh mango slices, and mint leaves. Serve immediately.
Cook's Tips for Perfect Easy No-Bake Mango Coconut Rice Pudding Recipe
- Common mistake and fix: Don't overcook the rice. It can make the pudding too thick. If it's too thick, add a little milk to thin it out.
- Pro tip: For a firmer pudding, add 1/4 cup of cornstarch to the coconut milk mixture before blending.
- Pro tip: Make ahead: Prepare the pudding up to 2 days in advance. Store in the fridge until ready to serve.
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 fridge for up to 5 days. Make-ahead tip: Prepare up to 2 days in advance.
Freezing Easy No-Bake Mango Coconut Rice Pudding Recipe
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, serve chilled. Microwave: Not recommended, as it can make the pudding watery.
Recipe Notes
- Chef tip: For a tangier flavor, add a squeeze of lime juice to the pudding.
- Best substitution: Substitute mango puree with pineapple puree for a different tropical flavor.
- Make-ahead: Prepare the pudding up to 2 days in advance. Top with fresh fruit just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the pudding is too thick, add a little milk to thin it out. If it's too thin, refrigerate for a longer period or add more cornstarch.
Want to level up this recipe?
High-quality blender — Ensures smooth and creamy pudding every time → Check price on Amazon
Easy No-Bake Mango Coconut Rice Pudding Recipe
Ingredients
Main Ingredients
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1 can (15 oz) mango puree
- 1/2 cup granulated sugar
- 1/4 tsp salt
Seasonings
- 1 tsp vanilla extract
- 1/2 tsp ground turmeric (optional, for color)
Optional Toppings
- Toasted coconut flakes
- Fresh mango slices
- Mint leaves
Instructions
- Cook rice: Rinse 1 cup of jasmine rice. Combine with 1 1/2 cups water in a pot. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Combine ingredients: In a large bowl, whisk together 1 can of coconut milk, 1 can of mango puree, 1/2 cup sugar, 1/4 tsp salt, 1 tsp vanilla extract, and 1/2 tsp turmeric (optional).
- Blend: Add the cooked rice to the bowl with the coconut milk mixture. Use an immersion blender to combine until smooth.
- Chill: Cover the bowl and refrigerate for at least 2 hours, or until chilled.
- Serve: Spoon the chilled pudding into bowls. Top with toasted coconut flakes, fresh mango slices, and mint leaves. Serve immediately.
Notes
- Chef tip: For a tangier flavor, add a squeeze of lime juice to the pudding.
- Best substitution: Substitute mango puree with pineapple puree for a different tropical flavor.
- Make-ahead: Prepare the pudding up to 2 days in advance. Top with fresh fruit just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the pudding is too thick, add a little milk to thin it out. If it's too thin, refrigerate for a longer period or add more cornstarch.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, serve chilled.
- Microwave reheat: Not recommended, as it can make the pudding watery.
- Make ahead: Prepare up to 2 days in advance.
Nutrition Per Serving
- Calories: 280
- Protein: 4g
- Fat: 7g
- Carbs: 48g
- Fiber: 2g
- Sugar: 22g
- Sodium: 120mg
- Cholesterol: 0mg
- Sat. Fat: 5g
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 pudding up to 2 days in advance. Top with fresh fruit just before serving.
You may have overcooked the rice or not chilled the pudding long enough. If it's too thick, add a little milk to thin it out.
Yes, blend fresh mango with a little water until smooth, then use as a substitute for the mango puree.
Yes, this recipe is naturally gluten-free.
Not recommended, as freezing can make the pudding watery and separate.
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!
