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Cinnamon Coconut Rice Pudding with Mango



  • Serves 4
  • Cooks in 40 mins (10m prep + 30m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Make a dessert based on sticky coconut rice with mango (southeast Asian) but add a twist that includes cinnamon

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large saucepan, combine the rinsed sticky rice, coconut milk, cinnamon sticks, sugar, and salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 20-25 minutes, or until the rice is tender and the mixture has thickened.
  2. 2.Remove the cinnamon sticks from the rice pudding and discard.
  3. 3.Stir in the diced mango and cinnamon powder. Cook for an additional 5 minutes to warm the mango.
  4. 4.Divide the rice pudding into serving bowls and garnish with toasted coconut flakes.
  5. 5.Serve warm or chilled, and enjoy!

lightbulb_outline Tips

  • chevron_rightMake sure to rinse the sticky rice thoroughly to remove any excess starch.
  • chevron_rightFor a creamier texture, you can use coconut cream instead of coconut milk.
  • chevron_rightFeel free to adjust the sweetness to your liking by adding more or less sugar.
  • chevron_rightIf you prefer a smoother consistency, you can blend the rice pudding before adding the mango.
  • chevron_rightTop with additional fresh mango slices for an extra burst of tropical flavor.