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Creamy Coconut Mango Rice Pudding (Plant-Based) – vegetarian recipe
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 448
Ingredients Method Nutrition

Ingredients
  

  • 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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