Dessert / Thai-inspired
Coconut Mango Rice Pudding
Rice simmers gently in coconut and oat milk until creamy, then meets fresh mango. Serve this vegan pudding warm or chilled.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 35 minutes
- Total
- 45 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Contains oats or oat products. Check labels and choose certified gluten-free products when needed; oats can still be an allergen.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Combine rice, coconut milk, oat milk, sugar and salt in a heavy saucepan.
Bring to a gentle simmer and cook uncovered over low heat for 30–35 minutes, stirring often, until rice is tender.
Stir in vanilla and add a little water if the pudding is too thick.
Divide between bowls and top with mango. Serve warm or chill after cooling promptly.
0 of 4 steps complete
A little kitchen know-how
- Stir frequently near the end so the coconut milk does not catch.
Make it yours & keep it well
Replace mango with pineapple for a different tropical topping.
Storage: Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
A little more kitchen know-how
Cooking guides for this recipe
- Egg and Dairy Substitutes for Everyday Cooking
Choose plant drinks for flavour and cooking texture while checking their nutrition separately.
Estimated nutrition per serving
330 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
Can I adapt this plant-based recipe?
Replace mango with pineapple for a different tropical topping.
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