Description
A creamy, comforting, and naturally dairy-free dessert ready in just 15 minutes. This sticky rice pudding uses leftover short-grain rice simmered in rich coconut milk, sweetened with maple syrup, and topped with fresh mango.
Ingredients
- 2 cups (400g) cooked short-grain white rice (preferably leftover)
- 1 can (400ml) full-fat canned coconut milk
- 2 tablespoons (30ml) coconut cream (optional)
- 3–4 tablespoons (45-60ml) maple syrup
- 1 teaspoon (5ml) pure vanilla extract
- 1/2 teaspoon (3g) salt
- 2 large ripe mangoes, diced (about 3 cups)
- 2 tablespoons (10g) toasted coconut flakes
- Mint leaves or microgreens for garnish (optional)
Instructions
- Dice the mangoes and set aside. If toasting coconut flakes, heat a small skillet over medium heat and toast flakes for 2-3 minutes until golden, then set aside.
- Pour the canned coconut milk into a medium saucepan over medium heat. Add the cooked rice, maple syrup, vanilla extract, and salt. Stir well to combine.
- Bring the mixture to a gentle simmer, then reduce heat to medium-low.
- Stir frequently, scraping the bottom of the pan to prevent sticking. Simmer for about 10 minutes until the rice is tender and the mixture has thickened to a porridge consistency.
- Check for doneness: the pudding should coat the back of a spoon. If too thick, add a splash of water or coconut milk; if too thin, simmer for another 2-3 minutes.
- Remove from heat. Spoon the warm pudding into bowls.
- Top with diced fresh mango, toasted coconut flakes, and mint leaves if using. Serve immediately.
Notes
Use leftover short-grain rice for the best texture, as it is drier and absorbs coconut milk better than fresh rice. If using fresh rice, cook it slightly underdone. Toasted coconut adds a nice crunch and nutty flavor. The pudding thickens as it cools and can be stored in the refrigerator for up to 5 days. Reheat gently with a splash of coconut milk or water to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 22
- Sodium: 120
- Fat: 10
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
Keywords: coconut mango sticky rice pudding, dairy-free dessert, gluten-free dessert, quick dessert, 15 minute recipe, vegan dessert, mango pudding, sticky rice