Creamy Vegan Coconut Mango Rice Pudding

Creamy coconut mango rice pudding is a plant-based dessert that turns leftover rice into something you would serve to guests – vanilla soy milk, coconut milk, maple syrup, dates and cinnamon.

Craving a dessert that’s both a comforting classic and a tropical escape? Look no further! This Coconut Mango Rice Pudding is unbelievably creamy, decadent, and surprisingly easy to whip up. We’re using a blend of coconut and soy milk for the perfect texture, and naturally sweetening it with maple syrup, agave, and chewy dates. Topped with vibrant, fresh mango, it’s a plant-based treat that feels like a mini-vacation in a bowl. Perfect for a cozy night in or a special sweet finish to any meal.

Ingredients

• 1 1/2 cups / 270g (9.5 oz) cooked white rice
• 1 1/2 cups / 360ml vanilla soy milk
• 1 1/2 cups / 360ml full-fat coconut milk, from a can
• 3 tbsp / 45ml maple syrup
• 2 tbsp / 30ml agave nectar
• 4-5 Medjool dates, pitted and chopped
• 1/4 tsp (20 ml) ground cinnamon, plus more for garnish
• 2 ripe mangos, peeled and chopped for topping

Instructions

1. In a medium saucepan, combine the cooked rice, vanilla soy milk, and coconut milk. Place over low heat.
2. Bring the mixture to a very low simmer, stirring occasionally, for about 10 minutes, or until it begins to thicken.
3. Stir in the maple syrup, agave nectar, and chopped dates. Continue to heat for another 2-3 minutes, allowing the flavors to meld.
4. Remove the saucepan from the heat and let the pudding cool for at least 10-15 minutes. It will continue to thicken as it cools.
5. Serve warm or chilled, garnished with fresh chopped mango and an extra dash of cinnamon.

Nutritional Information

• Serves: 4Serving Size: 1 cupCost Per Recipe: $2.07
• Calories: 448
• Fat: 20g
• Carbohydrates: 60g
• Protein: 6g
• Fiber: 3g
• Sugar: 35g
• Sodium: 51mg

Pro Tips

• For the creamiest texture, use full-fat canned coconut milk, not the kind from a carton.
• This recipe is perfect for using up leftover rice! Chilled, day-old rice works wonderfully.
• Serve this pudding warm for a cozy dessert or chilled for a refreshing treat. Top with toasted coconut flakes or chopped nuts for extra crunch.

FAQ

Q: Can I make this rice pudding without soy milk
A: Absolutely! For a soy-free version, you can replace the vanilla soy milk with another creamy plant-based milk like oat milk, almond milk, or even more full-fat coconut milk for an extra decadent and rich texture.

Q: Can I use brown rice for this vegetarian rice pudding
A: Yes, you can use cooked brown rice. Keep in mind that brown rice has a firmer texture and nuttier flavor, which will slightly alter the final result. You may need to simmer it a bit longer to achieve the desired creaminess.

Q: Are there other vegetarian sweeteners I can use instead of agave
A: Certainly. If you prefer to omit the agave, you can increase the maple syrup slightly or use another liquid sweetener like date syrup. You can also rely solely on the sweetness from the Medjool dates by adding a few more for a more whole-food approach.

Q: How should I store this plant-based rice pudding
A: Store any leftover coconut mango rice pudding in an airtight container in the refrigerator for up to 4 days. It will thicken considerably when chilled. You can enjoy it cold or gently reheat it on the stovetop, adding a splash of plant-based milk to loosen it up if needed.

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Stav Kogan

Creamy Coconut Mango Rice Pudding (Plant-Based)

Craving a dessert that's both a comforting classic and a tropical escape? This Coconut Mango Rice Pudding is unbelievably creamy, decadent, and surprisingly easy to whip up. Using a blend of coconut and soy milk, it's a plant-based treat that feels like a mini-vacation in a bowl.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 serving

Calories: 448

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 1/2 cups (270 g / 9.5 oz) cooked white rice
• 1 1/2 cups (360 ml) vanilla soy milk
• 1 1/2 cups (360 ml) full-fat coconut milk, from a can
• 3 tbsp (45 ml) maple syrup
• 2 tbsp (30 ml) agave nectar
• 4-5 Medjool dates, pitted and chopped
• 1/4 tsp (20 ml) ground cinnamon, plus more for garnish
• 2 ripe mangos, peeled and chopped for topping
• For the creamiest texture, use full-fat canned coconut milk, not the kind from a carton.
• This recipe is perfect for using up leftover rice! Chilled, day-old rice works wonderfully.

Method

 

1. In a medium saucepan, combine the cooked rice, vanilla soy milk, and coconut milk.
2. Place over low heat.
3. Bring the mixture to a very low simmer, stirring occasionally, for about 10 minutes, or until it begins to thicken.
4. Stir in the maple syrup, agave nectar, and chopped dates.
5. Continue to heat for another 2-3 minutes, allowing the flavors to meld.
6. Remove the saucepan from the heat and let the pudding cool for at least 10-15 minutes. It will continue to thicken as it cools.
7. Serve warm or chilled, garnished with fresh chopped mango and an extra dash of cinnamon.

Nutrition

Calories: 448kcalCarbohydrates: 60gProtein: 6gFat: 20g

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