Mango-Coconut Rice Pudding

Mango-Coconut Rice Pudding
Photo by


  • ¾ cup sweetened shredded coconut
  • 2 teaspoons rum or 1 tsp. vanilla extract, optional
  • 1 teaspoon salt
  • 1 cup jasmine rice
  • 2 mangoes, peeled and diced
  • ½ cup sugar
  • 1 (14 oz.) can reduced-fat coconut milk

Preheat oven to 375°F. Grease a shallow 2 1/2-quart baking dish. In a medium saucepan, bring 1 3/4 cups water to a boil. Stir in rice, cover, reduce heat and simmer until all water is absorbed, 20 to 25 minutes. Remove from heat. In a small saucepan, during last 5 minutes of cooking rice, bring c...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network