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 30 minutes. After making this for countless summer cookouts, I’ve perfected the balance of coconut and mango for an irresistible treat. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Pandan Coconut Overnight Oats with Mango Drizzle and Easy Homemade Vegan Salami Recipe for Plant-Based Dinner.
Why This Easy No-Bake Mango Coconut Rice Pudding Recipe Is Pure Comfort
- Creamy coconut and mango flavors in every bite
- No oven required for a quick summer dessert
- Easy to make ahead for parties or potlucks
- Perfect for satisfying your sweet tooth without heating up the kitchen
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) cream of coconut
- 1 cup water
- 2 ripe mangoes, diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp ground cardamom
- Optional: Toasted coconut flakes
- Optional: Fresh mango slices
- Optional: Mint leaves
📝 Ingredient Notes
- coconut milk: Use full-fat coconut milk for the creamiest pudding.
- cream of coconut: Also known as coconut cream, found near the piña colada mix.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking rice perfectly in minutes → See on Amazon
- Immersion Blender — Ensures smooth and creamy pudding by blending right in the pot → See on Amazon
How to Make Easy No-Bake Mango Coconut Rice Pudding Recipe
- Cook Rice: Combine rice, coconut milk, cream of coconut, water, sugar, salt, and cardamom in a large pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
- Blend Mango: Blend diced mangoes until smooth. Stir into the rice mixture.
- Chill: Transfer the pudding to a bowl, cover, and refrigerate for at least 2 hours or overnight.
- Serve: Garnish with toasted coconut flakes, fresh mango slices, and mint leaves. Serve chilled.
Cook's Tips for Perfect Easy No-Bake Mango Coconut Rice Pudding Recipe
- Common mistake and fix: If your pudding is too thick, add a little milk or coconut water and blend until smooth.
- Substitution: For a lighter version, use light coconut milk and reduce the cream of coconut to 1/2 cup.
- Make-ahead: Prepare the pudding up to 3 days ahead and store in the refrigerator.
- Presentation: For a fancy touch, serve the pudding in coconut shells or small glasses.
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 5 days. Make-ahead tip: Prepare the pudding up to 3 days ahead.
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 tropical twist, add a splash of rum to the pudding before chilling.
- Best substitution: Use ripe pineapple instead of mango for a different tropical flavor.
- Make-ahead: Prepare the pudding up to 3 days ahead and store in the refrigerator.
- Scaling: This recipe can be halved or doubled to serve more or less.
- Troubleshooting: If your pudding is too thick, add a little milk or coconut water and blend until smooth.
Want to level up this recipe?
High-quality blender — Ensures smooth and creamy pudding by blending right in the pot → 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) cream of coconut
- 1 cup water
- 2 ripe mangoes, diced
Seasonings
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp ground cardamom
Optional Toppings
- Toasted coconut flakes
- Fresh mango slices
- Mint leaves
Instructions
- Cook Rice: Combine rice, coconut milk, cream of coconut, water, sugar, salt, and cardamom in a large pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
- Blend Mango: Blend diced mangoes until smooth. Stir into the rice mixture.
- Chill: Transfer the pudding to a bowl, cover, and refrigerate for at least 2 hours or overnight.
- Serve: Garnish with toasted coconut flakes, fresh mango slices, and mint leaves. Serve chilled.
Notes
- Chef tip: For a tropical twist, add a splash of rum to the pudding before chilling.
- Best substitution: Use ripe pineapple instead of mango for a different tropical flavor.
- Make-ahead: Prepare the pudding up to 3 days ahead and store in the refrigerator.
- Scaling: This recipe can be halved or doubled to serve more or less.
- Troubleshooting: If your pudding is too thick, add a little milk or coconut water and blend until smooth.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Prepare the pudding up to 3 days ahead.
Nutrition Per Serving
- Calories: 320
- Protein: 4g
- Fat: 12g
- Carbs: 50g
- 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, prepare the pudding up to 3 days ahead and store in the refrigerator.
If your pudding is too thick, add a little milk or coconut water and blend until smooth.
Not recommended for freezing.
No, this recipe is not suitable for the air fryer.
Use ripe pineapple instead of mango for a different tropical flavor.
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!
