Easy No-Bake Mango Coconut Rice Pudding Recipe
Easy No-Bake Mango Coconut Rice Pudding is a creamy, tropical dessert ready in 30 minutes. After making this many times, I’ve perfected the balance of coconut and mango flavors. The fresh, fruity taste is perfect for summer cookouts or any time you crave a refreshing treat. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Brown Butter Coffee Toffee Cookies and Fruity Pebbles Cheesecake Tacos.
Why This Easy No-Bake Mango Coconut Rice Pudding Recipe Is Pure Comfort
- Creamy and refreshing
- Tropical mango and coconut flavors
- No oven required, perfect for summer
- Easy to make and customizable
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.
- Rice
- Coconut milk
- Mango
- Sugar
- Eggs
- Coconut milk
- Mango
- Vanilla extract
- Salt
- Optional: Mint leaves
- Optional: Toasted coconut flakes
- Optional: Fresh mango slices
📝 Ingredient Notes
- Rice: Use short-grain rice for the creamiest texture.
- Mango: Ripe mangoes have a strong, sweet aroma and give slightly when squeezed.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Ensures smooth, lump-free pudding. → See on Amazon
- Stainless Steel Saucepan — Even heat distribution for perfect cooking. → See on Amazon
How to Make Easy No-Bake Mango Coconut Rice Pudding Recipe
- Cook rice: Combine rice, coconut milk, and salt in a saucepan. Bring to a boil, then reduce heat and simmer until rice is tender.
- Blend mango: Blend ripe mango flesh until smooth. You should have about 1 cup of puree.
- Make custard: Whisk eggs and sugar in a bowl. Slowly pour in hot rice mixture, whisking constantly. Return to saucepan and cook over medium heat until thickened.
- Combine and chill: Stir in mango puree and vanilla extract. Pour into serving dishes and chill for at least 2 hours.
Cook's Tips for Perfect Easy No-Bake Mango Coconut Rice Pudding Recipe
- Common mistake and fix: Don't let the custard overcook or it will curdle. If it does, blend it smooth with an immersion blender.
- Substitution tip: Use canned mango puree if fresh mangoes are out of season.
- Make-ahead tip: Prepare the rice pudding up to 2 days ahead and store in the fridge.
Storing & Reheating Easy No-Bake Mango Coconut Rice Pudding Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 4 days. Make-ahead tip: Prepare up to 2 days ahead.
Freezing Easy No-Bake Mango Coconut Rice Pudding Recipe
Freezing is not recommended for this dessert.
How to Reheat Without Drying It Out
Oven: N/A Microwave: N/A
Recipe Notes
- Chef tip: For a lighter dessert, use light coconut milk and reduce the sugar.
- Best substitution: Use canned mango puree if fresh mangoes are out of season.
- Make-ahead: Prepare the rice pudding up to 2 days ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the custard curdles, blend it smooth with an immersion blender.
Want to level up this recipe?
High-quality blender — Ensures smooth mango puree for a creamy dessert. → Check price on Amazon
Easy No-Bake Mango Coconut Rice Pudding Recipe
Ingredients
Main Ingredients
- Rice
- Coconut milk
- Mango
- Sugar
- Eggs
Seasonings
- Coconut milk
- Mango
- Vanilla extract
- Salt
Optional Toppings
- Mint leaves
- Toasted coconut flakes
- Fresh mango slices
Instructions
- Cook rice: Combine rice, coconut milk, and salt in a saucepan. Bring to a boil, then reduce heat and simmer until rice is tender.
- Blend mango: Blend ripe mango flesh until smooth. You should have about 1 cup of puree.
- Make custard: Whisk eggs and sugar in a bowl. Slowly pour in hot rice mixture, whisking constantly. Return to saucepan and cook over medium heat until thickened.
- Combine and chill: Stir in mango puree and vanilla extract. Pour into serving dishes and chill for at least 2 hours.
Notes
- Chef tip: For a lighter dessert, use light coconut milk and reduce the sugar.
- Best substitution: Use canned mango puree if fresh mangoes are out of season.
- Make-ahead: Prepare the rice pudding up to 2 days ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the custard curdles, blend it smooth with an immersion blender.
Storage
- Fridge: Store leftovers in the fridge for up to 4 days.
- Freezer: Freezing is not recommended for this dessert.
- Oven reheat: N/A
- Microwave reheat: N/A
- Make ahead: Prepare up to 2 days ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 5g
- Fat: 10g
- Carbs: 60g
- Fiber: 2g
- Sugar: 35g
- Sodium: 150mg
- Cholesterol: 100mg
- Sat. Fat: 8g
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 rice pudding up to 2 days ahead and store in the fridge.
The custard overcooked. If it does, blend it smooth with an immersion blender.
Yes, use canned mango puree if fresh mangoes are out of season.
Store leftovers in the fridge for up to 4 days.
Yes, this recipe is naturally gluten-free.
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!
