Coconut Rice Pudding With Mangos And Honey Recipe

I just made Coconut Mango Rice with Bee Seasonal Silvestre Honey and I’m warning you it’s the kind of dessert you’ll happily steal for breakfast.

I’m obsessed with the sticky, sweet mess that is my Coconut Rice Pudding with ripe mangos and a glossy drizzle of Bee Seasonal Silvestre Honey. I love how the full fat coconut milk makes every spoonful lush and slightly tropical, not cloying but seriously indulgent.

Mango Coconut Rice Pudding sounds fancy, yet it’s comfort in a bowl I reach for on lazy mornings or when I need dessert that actually means something. But mostly I love the contrast, tender grains, bright mango chunks, sticky honey.

Makes me shut up and eat. Every single time.

No regrets, ever. Seriously.

I swear.

Ingredients

• Short grain rice gives that creamy, slightly chewy texture you’ll happily spoon up.
• Canned coconut milk adds lush, tropical creaminess and a subtle nutty sweetness.
• Whole milk or water thins and controls creaminess; use what you’ve got.
• Granulated sugar brings straightforward sweetness, balancing the coconut and mango.
• Fine sea salt wakes up flavors, makes the sweetness taste real and less cloying.
• Vanilla extract gives warm, familiar aroma that ties everything together gently.
• Ripe mangos add juicy, bright fruitiness and fresh color to the pudding.
• Bee Seasonal Silvestre Honey adds floral complexity and a drizzle-worthy finish.
• Unsalted butter makes it silkier and richer, basically indulgence in a spoon.
• Ground cinnamon or a stick lends warm spice notes, cozy without overpowering.

Ingredient Quantities

• 1 1/2 cups short grain rice (like arborio or sushi rice), rinsed
• 1 (13.5 oz) can full fat coconut milk (about 1 2/3 cups)
• 1 1/2 to 2 cups whole milk or water, for cooking
• 2/3 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 2 ripe mangos, peeled and diced (about 2 cups)
• 3 to 4 tablespoons Bee Seasonal Silvestre Honey, plus more for drizzling
• 1 tablespoon unsalted butter (optional, for extra creaminess)
• 1/4 teaspoon ground cinnamon or a cinnamon stick (optional)

How to Make this

1. Rinse 1 1/2 cups short grain rice under cold water until the water runs clear, drain well.

2. In a medium heavy pot combine the rinsed rice, 1 (1
3.5 oz) can full fat coconut milk (about 1 2/3 cups) and 1 1/2 to 2 cups whole milk or water (use 1 1/2 cups for creamier pudding, add more if needed as it cooks).

3. Add 2/3 cup granulated sugar, 1/4 teaspoon fine sea salt and 1/4 teaspoon ground cinnamon or a cinnamon stick if using. Bring to a gentle boil over medium heat, stirring so nothing sticks.

4. As soon as it starts to boil, reduce heat to low and simmer uncovered, stirring every few minutes so the rice doesn’t cling to the bottom. Cook until the rice is tender and mixture is thick and creamy, about 25 to 35 minutes. If it gets too thick before the rice is done add a splash of milk or water.

5. If using, stir in 1 tablespoon unsalted butter about 5 minutes before it’s finished to make it extra silky.

6. Remove from heat and stir in 1 teaspoon vanilla extract. Taste and adjust sweetness with more sugar if needed.

7. Let the pudding sit 5 to 10 minutes off heat so it deepens in flavor and thickens a little more; it will also cool slightly which helps it set.

8. Peel and dice 2 ripe mangos (about 2 cups). You can fold half the mango into the warm pudding for fruit throughout and reserve the rest for topping.

9. Stir 3 to 4 tablespoons Bee Seasonal Silvestre Honey into the pudding if you want it sweeter and floral, or drizzle that honey over each serving along with the reserved mango pieces.

10. Serve warm or chilled. Finish with an extra drizzle of Bee Seasonal Silvestre Honey and a light dusting of cinnamon if you like. Enjoy, but don’t forget it tastes even better the next day.

Equipment Needed

1. Medium heavy pot (3 to 4 quart)
2. Fine mesh sieve or colander for rinsing rice
3. Measuring cups (1 cup, 1/3 cup) and a 1/4 cup measure
4. Measuring spoons (tsp and 1/4 tsp)
5. Wooden spoon or silicone spatula for stirring
6. Ladle or large serving spoon
7. Cutting board
8. Sharp chef’s knife
9. Mixing bowl (to hold diced mango or fold fruit)
10. Can opener and a small bowl for the coconut milk can remnants

FAQ

Coconut Rice Pudding With Mangos And Honey Recipe Substitutions and Variations

• Short grain rice (arborio or sushi): use medium-grain or slightly sticky jasmine rice if thats what you got; long grain like basmati works too but pudding will be less creamy and a bit fluffier.
• Full fat coconut milk: swap with coconut cream diluted with water for same richness, or use canned evaporated milk plus a splash of coconut extract if you dont have coconut on hand.
• Ripe mangos: substitute peeled peaches, nectarines or diced pineapple for a similar sweet-tart fruit note, just adjust sugar if the fruit is extra tart.
• Bee Seasonal Silvestre Honey: any runny floral honey works fine, or use maple syrup or agave if you need a vegan option.

Pro Tips

1. Rinse the rice really well and let it drain for a bit before cooking so you don’t end up with gummy pudding. If it still feels sticky after rinsing, spread it on a plate for 5 minutes to dry a little.

2. Use the lower end of the liquid range for a creamier finish, then add small splashes of milk as it cooks if it looks dry. That way you can control thickness instead of trying to fix it later.

3. Stir often but not constantly. Give it attention every few minutes and scrape the bottom with a wooden spoon so nothing sticks, but don’t stand over it stirring the whole time or it will break down too much and get gluey.

4. Fold only half the mango into the warm pudding so you get fruit throughout, and reserve the rest for fresh topping right before serving. Warm pudding will soften mango quickly, so add the reserved pieces at the end for better texture.

Coconut Rice Pudding With Mangos And Honey Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I just made Coconut Mango Rice with Bee Seasonal Silvestre Honey and I’m warning you it’s the kind of dessert you’ll happily steal for breakfast.

Pin

Servings

6

servings

Calories

537

kcal

Equipment: 1. Medium heavy pot (3 to 4 quart)
2. Fine mesh sieve or colander for rinsing rice
3. Measuring cups (1 cup, 1/3 cup) and a 1/4 cup measure
4. Measuring spoons (tsp and 1/4 tsp)
5. Wooden spoon or silicone spatula for stirring
6. Ladle or large serving spoon
7. Cutting board
8. Sharp chef’s knife
9. Mixing bowl (to hold diced mango or fold fruit)
10. Can opener and a small bowl for the coconut milk can remnants

Ingredients

• 1 1/2 cups short grain rice (like arborio or sushi rice), rinsed

• 1 (13.5 oz) can full fat coconut milk (about 1 2/3 cups)

• 1 1/2 to 2 cups whole milk or water, for cooking

• 2/3 cup granulated sugar

• 1/4 teaspoon fine sea salt

• 1 teaspoon vanilla extract

• 2 ripe mangos, peeled and diced (about 2 cups)

• 3 to 4 tablespoons Bee Seasonal Silvestre Honey, plus more for drizzling

• 1 tablespoon unsalted butter (optional, for extra creaminess)

• 1/4 teaspoon ground cinnamon or a cinnamon stick (optional)

Directions

• Rinse 1 1/2 cups short grain rice under cold water until the water runs clear, drain well.
• In a medium heavy pot combine the rinsed rice, 1 (1
• 5 oz) can full fat coconut milk (about 1 2/3 cups) and 1 1/2 to 2 cups whole milk or water (use 1 1/2 cups for creamier pudding, add more if needed as it cooks).
• Add 2/3 cup granulated sugar, 1/4 teaspoon fine sea salt and 1/4 teaspoon ground cinnamon or a cinnamon stick if using. Bring to a gentle boil over medium heat, stirring so nothing sticks.
• As soon as it starts to boil, reduce heat to low and simmer uncovered, stirring every few minutes so the rice doesn’t cling to the bottom. Cook until the rice is tender and mixture is thick and creamy, about 25 to 35 minutes. If it gets too thick before the rice is done add a splash of milk or water.
• If using, stir in 1 tablespoon unsalted butter about 5 minutes before it’s finished to make it extra silky.
• Remove from heat and stir in 1 teaspoon vanilla extract. Taste and adjust sweetness with more sugar if needed.
• Let the pudding sit 5 to 10 minutes off heat so it deepens in flavor and thickens a little more; it will also cool slightly which helps it set.
• Peel and dice 2 ripe mangos (about 2 cups). You can fold half the mango into the warm pudding for fruit throughout and reserve the rest for topping.
• Stir 3 to 4 tablespoons Bee Seasonal Silvestre Honey into the pudding if you want it sweeter and floral, or drizzle that honey over each serving along with the reserved mango pieces.
• Serve warm or chilled. Finish with an extra drizzle of Bee Seasonal Silvestre Honey and a light dusting of cinnamon if you like. Enjoy, but don’t forget it tastes even better the next day.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 264g
• Total number of serves: 6
• Calories: 537kcal
• Fat: 19.5g
• Saturated Fat: 15.7g
• Trans Fat: 0.2g
• Polyunsaturated: 0.7g
• Monounsaturated: 2.3g
• Cholesterol: 11mg
• Sodium: 123mg
• Potassium: 258mg
• Carbohydrates: 84g
• Fiber: 2.2g
• Sugar: 44g
• Protein: 7.1g
• Vitamin A: 300IU
• Vitamin C: 20mg
• Calcium: 87mg
• Iron: 0.8mg