Easy No-Bake Mango Coconut Rice Pudding
Easy No-Bake Mango Coconut Rice Pudding – A creamy, tropical dessert that’s better than takeout. After making this many times, I’ve perfected the texture. The trick I discovered is using coconut milk for a richer flavor. The result is a cozy, comforting dessert that’s perfect for any occasion. If you love recipes like this, you’ll also enjoy Easy Cheesy Asparagus Casserole and Easy No-Bake Chocolate Peanut Butter Protein Cups.
Why This Easy No-Bake Mango Coconut Rice Pudding Is Pure Comfort
- Creamy and tropical
- No oven required
- Perfect for any occasion
- Better than takeout
What You'll Need for Easy No-Bake Mango Coconut Rice Pudding
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Mango
- Coconut milk
- Rice
- Sugar
- Eggs
- Vanilla extract
- Salt
- Optional: Toasted coconut flakes
- Optional: Fresh mango slices
📝 Ingredient Notes
- Mango: Ripe mango for best flavor
🛒 Tools & Equipment I Recommend
- Immersion Blender — Smooths out the pudding perfectly → See on Amazon
- Saucepan — Even heat for perfect cooking → See on Amazon
How to Make Easy No-Bake Mango Coconut Rice Pudding
- Step 1: Cook rice according to package instructions.
- Step 2: Blend mango, sugar, and eggs until smooth. Add to cooked rice.
- Step 3: Stir in coconut milk, vanilla, and salt. Cook over medium heat until thickened.
- Step 4: Pour into serving dishes. Chill for at least 2 hours.
- Step 5: Top with toasted coconut flakes and fresh mango slices before serving.
Cook's Tips for Perfect Easy No-Bake Mango Coconut Rice Pudding
- Common mistake and fix: Don't let the mixture boil or it will curdle. If it does, blend it again.
- Tip: For a firmer pudding, use less coconut milk.
- Tip: Make ahead and freeze for up to 3 months.
Storing & Reheating Easy No-Bake Mango Coconut Rice Pudding
Short-Term Storage
Store in an airtight container in the fridge. Store in fridge for up to 5 days Make-ahead tip: Make ahead and chill for at least 2 hours
Freezing Easy No-Bake Mango Coconut Rice Pudding
Freeze for up to 3 months
How to Reheat Without Drying It Out
Oven: No reheating needed Microwave: No reheating needed
Recipe Notes
- Chef tip: For a vegan version, use coconut cream instead of eggs.
- Best substitution: Use pineapple instead of mango for a different flavor.
- Make-ahead: Make ahead and chill for up to 2 days.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the pudding is too thick, add a little milk to thin it out.
Want to level up this recipe?
Food Processor — Smooths out the mango mixture perfectly → Check price on Amazon
Easy No-Bake Mango Coconut Rice Pudding
Ingredients
Main Ingredients
- Mango
- Coconut milk
- Rice
- Sugar
- Eggs
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Toasted coconut flakes
- Fresh mango slices
Instructions
- Step 1: Cook rice according to package instructions.
- Step 2: Blend mango, sugar, and eggs until smooth. Add to cooked rice.
- Step 3: Stir in coconut milk, vanilla, and salt. Cook over medium heat until thickened.
- Step 4: Pour into serving dishes. Chill for at least 2 hours.
- Step 5: Top with toasted coconut flakes and fresh mango slices before serving.
Notes
- Chef tip: For a vegan version, use coconut cream instead of eggs.
- Best substitution: Use pineapple instead of mango for a different flavor.
- Make-ahead: Make ahead and chill for up to 2 days.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the pudding is too thick, add a little milk to thin it out.
Storage
- Fridge: Store in fridge for up to 5 days
- Freezer: Freeze for up to 3 months
- Oven reheat: No reheating needed
- Microwave reheat: No reheating needed
- Make ahead: Make ahead and chill for at least 2 hours
Nutrition Per Serving
- Calories: 250
- Protein: 5g
- Fat: 10g
- Carbs: 40g
- Fiber: 2g
- Sugar: 25g
- Sodium: 50mg
- Cholesterol: 60mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Mango Coconut Rice Pudding FAQs
Yes, make ahead and chill for up to 2 days.
It boiled. If it does, blend it again.
Yes, freeze for up to 3 months.
No, this recipe is no-bake.
Use pineapple for a different flavor.
A Warm Final Note
I can’t wait for you to try Easy No-Bake Mango Coconut Rice Pudding and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
