Easy No-Bake Mango Coconut Rice Pudding Recipe
Easy No-Bake Mango Coconut Rice Pudding is a creamy, tropical dessert that’s ready in just 20 minutes. No oven required! After making this many times, I discovered the trick to perfect creaminess is using both coconut milk and cream of coconut. This no-bake dessert is light, refreshing, and perfect for summer cookouts. If you love recipes like this, you’ll also enjoy Easy Coconut Lime Fish Curry with Jasmine Rice and Refreshing Pineapple Margarita Mocktail Recipe.
Why This Easy No-Bake Mango Coconut Rice Pudding Recipe Is Pure Comfort
- Creamy, tropical mango flavor in every bite
- No oven required for this easy dessert
- Light and refreshing, perfect for summer
- Better than takeout, pays for itself in the first bite
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 coconut milk
- 1 cup water
- 1 cup jasmine rice
- 1 can (14 oz) cream of coconut
- 2 ripe mangoes, peeled and diced
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup shredded coconut, toasted
- Optional: Fresh mango slices
- Optional: Mint leaves
📝 Ingredient Notes
- Jasmine rice: Long grain white rice can be substituted.
🛒 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: In a medium saucepan, combine coconut milk, water, and rice. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.
- Blend mango: In a blender, combine diced mango, cream of coconut, salt, and vanilla extract. Blend until smooth.
- Combine: In a large bowl, combine cooked rice and mango mixture. Stir until well combined.
- Chill: Cover the bowl and refrigerate for at least 2 hours or until chilled.
- Serve: Spoon into serving dishes and top with toasted coconut, fresh mango slices, and mint leaves.
Cook's Tips for Perfect Easy No-Bake Mango Coconut Rice Pudding Recipe
- : For a smoother pudding, use an immersion blender to blend the cooked rice mixture until smooth.
- Common mistake and fix: If the pudding is too thick, add a little milk or water and blend until desired consistency is reached.
- : Make ahead: Prepare the pudding up to 24 hours in advance and store in the refrigerator.
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 3 days. Make-ahead tip: Can be made up to 24 hours in advance.
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 lighter version, use light coconut milk instead of full-fat.
- Best substitution: Peaches can be substituted for mangoes.
- Make-ahead: Prepare the pudding up to 24 hours in advance and store in the refrigerator.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If the pudding is too thick, add a little milk or water and blend until desired consistency is reached.
Want to level up this recipe?
High-quality blender — Ensures smooth, creamy mango puree for the best flavor → Check price on Amazon
Easy No-Bake Mango Coconut Rice Pudding Recipe
Ingredients
Main Ingredients
- 2 cups coconut milk
- 1 cup water
- 1 cup jasmine rice
- 1 can (14 oz) cream of coconut
- 2 ripe mangoes, peeled and diced
Seasonings
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup shredded coconut, toasted
Optional Toppings
- Fresh mango slices
- Mint leaves
Instructions
- Cook rice: In a medium saucepan, combine coconut milk, water, and rice. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.
- Blend mango: In a blender, combine diced mango, cream of coconut, salt, and vanilla extract. Blend until smooth.
- Combine: In a large bowl, combine cooked rice and mango mixture. Stir until well combined.
- Chill: Cover the bowl and refrigerate for at least 2 hours or until chilled.
- Serve: Spoon into serving dishes and top with toasted coconut, fresh mango slices, and mint leaves.
Notes
- Chef tip: For a lighter version, use light coconut milk instead of full-fat.
- Best substitution: Peaches can be substituted for mangoes.
- Make-ahead: Prepare the pudding up to 24 hours in advance and store in the refrigerator.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If the pudding is too thick, add a little milk or water and blend until desired consistency is reached.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Can be made up to 24 hours in advance.
Nutrition Per Serving
- Calories: 260
- Protein: 3g
- Fat: 12g
- Carbs: 35g
- Fiber: 2g
- Sugar: 22g
- Sodium: 120mg
- 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, thaw the frozen mango before blending for the best texture.
Ensure you're using enough liquid and cooking the rice until tender. If the pudding is too thick, add a little milk or water and blend until desired consistency is reached.
Yes, cook the rice according to Instant Pot instructions, then proceed with the recipe as written.
Yes, this recipe is naturally gluten-free.
Yes, prepare the pudding up to 24 hours in advance and store in the refrigerator. Top with fresh fruit just before serving.
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!
