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Spiced Coconut Rice Pudding with Caramelized Mango



  • Serves 4
  • Cooks in 55 mins (15m prep + 40m cook)
  • Difficulty: Intermediate
  • 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 | Make it more different in comparison to the classic dish. Should be unique flavor combinations

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large saucepan, combine the rinsed sticky rice, coconut milk, cinnamon sticks, cardamom pods, ground nutmeg, whole cloves, sugar, and salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 30-35 minutes, or until the rice is tender and the mixture has thickened.
  2. 2.Remove the cinnamon sticks, cardamom pods, and whole cloves from the rice pudding and discard.
  3. 3.In a separate pan, melt the butter over medium heat. Add the sliced mango and brown sugar. Cook for 5-7 minutes, stirring occasionally, until the mango is caramelized and softened.
  4. 4.Divide the spiced coconut rice pudding into serving bowls and top with the caramelized mango.
  5. 5.Garnish with toasted coconut flakes and serve warm or chilled. Enjoy!

lightbulb_outline Tips

  • chevron_rightFor an extra burst of flavor, you can add a pinch of ground cloves to the caramelized mango.
  • chevron_rightIf you prefer a smoother texture, you can blend the rice pudding before adding the spices.
  • chevron_rightTop with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
  • chevron_rightExperiment with different spices like ginger or star anise to create your own unique flavor combinations.
  • chevron_rightTry using different varieties of mango for a variety of flavors and textures.