Are you a fan of rice pudding? Do you love the tropical flavor of coconut and mango? Then you are going to adore this Coconut Rice Pudding with Mango and Toasted Coconut Flakes Recipe. It is a rich, creamy, and flavorful dessert that is perfect for any occasion.
Ingredients:
- 1 cup of long-grain white rice
- 1 can of coconut milk
- 1 cup of whole milk
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1 ripe mango, peeled and diced
- 1/2 cup of toasted coconut flakes
Instructions:
- Rinse the rice in cold water until the water runs clear.
- In a medium-sized saucepan, combine the rice, coconut milk, whole milk, sugar, and salt.
- Bring the mixture to a boil over high heat, stirring frequently.
- Reduce the heat to low and cover the pot.
- Simmer for about 20-25 minutes or until the rice is tender, stirring occasionally.
- Remove the pot from heat and let it cool for 5 minutes.
- Stir in the diced mango and toasted coconut flakes.
- Transfer the mixture to a serving dish and sprinkle some additional coconut flakes on top.
- Chill in the refrigerator for at least an hour before serving.
Tips:
- For a creamier consistency, you can use all coconut milk instead of a combination of whole milk and coconut milk.
- If you prefer a sweeter taste, you can increase the amount of sugar in the recipe.
- You can use any variety of mango in this recipe, but make sure it is ripe and sweet.
- Toasting the coconut flakes adds a delicious nutty flavor and crunch to the dish.
