Go Back

Coconut & Mango Rice Pudding

The creamiest coconut & vanilla rice pudding served with a sweet mango & lime compote and a sprinkle of toasted pistachios.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: British, English
Servings: 4 People
Author: Ben Racey

Equipment

  • Large Saucepan
  • Microplane/Grater
  • Juicer

Ingredients

Mango Compote

  • 400 g Diced Fresh Mango (2 Mangoes - See Notes)
  • 50 g Caster Sugar
  • 1 tbsp Lime Juice (You'll Need 1 Lime)
  • 1 tsp Vanilla Paste
  • A Pinch Of Sea Salt
  • 1 tsp Cornflour

Coconut Rice Pudding

  • 50 g Unsalted Butter
  • 75 g Caster Sugar
  • 100 g Pudding Rice
  • 400 ml Coconut Milk
  • 300 g Whole Milk
  • 300 g Double Cream
  • ½ A Vanilla Pod (Or 1 tsp Vanilla Paste)
  • A Good Pinch Of Sea Salt

To Serve

  • 30 g Pistachios (Toasted & Chopped - See Notes)
  • Lime Zest

Instructions

Mango Compote

  • Add the diced mango, caster sugar, lime juice, vanilla paste & salt into a saucepan then set over a medium-low heat. Cook, stirring regularly until the mango is soft. This will take around 5 minutes.
  • Next, add the cornflour into a small bowl with 1 teaspoon of cold water then mix to make a smooth paste.
  • Stir the cornflour slurry into the mango, cook out for a minute or two, until thick then transfer to a bowl. Leave to cool completely then store in the fridge until needed.

Coconut Rice Pudding

  • Preheat an oven to 120°c/100°c fan (248°f/212°f).
  • Add the butter into a large saucepan, place over a medium heat & leave to melt.
    Make sure to use a saucepan that can go in the oven!
  • Stir in the pudding rice & sugar then stir to coat.
  • Next, add the coconut milk, whole milk, cream, vanilla pod & salt into the pan then bring to a simmer, stirring regularly.
    Add both the vanilla seeds & pod into the pan!
  • Cover the pan with a lid (or with foil) & transfer to the preheated oven. Cook for 1-1½ hours, stirring every 20 minutes until the rice is thick, creamy & tender. Let the pudding stand for a couple of minutes before serving.
    If the rice pudding becomes too thick, thin it out with a splash of milk.

To Serve

  • Spoon the rice pudding into bowls then top each portion with a generous amount of the mango compote, a sprinkle of toasted pistachios & some freshly grated lime zest.

Notes

1. Cooking On An Aga - Cook the mango compote on the simmering plate. Use the simmering plate to start the rice pudding & to bring it to a simmer then place the pan onto the floor of the simmering oven & cook for 1-1½ hours, stirring every 20 minutes.
2. Rice – This recipe works best with pudding rice (short grain). This can be found in most supermarkets. Alternatively, use Arborio rice & use an extra 200-300ml milk, as this tends to absorb more liquid.
3. Coconut Milk - Full fat coconut milk makes the creamiest rice pudding! This recipe uses 400ml of coconut milk, which is 1 tin.
4. Mango - The mango compote works best when made with mangoes that are just ripe. If the mangoes are really ripe, you probably won't need to use as much sugar & the compote won't take as long to cook. The mango compote can be made up to 3 days in advance & should be stored in the fridge.
5. Toasted Pistachios - The pistachios can be toasted either in the oven or in a pan, on the stove. If using an oven, bake at 180°c/356°f for 4-6 minutes until golden. If using the stove, toast over a medium heat for 3-4 minutes.
6. Leftovers - Leftover rice pudding needs to be stored in the fridge & will keep for up to 3 days. To reheat, cook the rice pudding up in a pan, over a medium-low heat until hot. You'll need to add a good splash of milk to the rice pudding to make it the correct consistency again.