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Coconut and Mango Rice Pudding

9 INGREDIENTS • 2 STEPS • 45MINS

Coconut and Mango Rice Pudding

Recipe
Give grandma’s classic dessert a tropical twist with this irresistible Coconut and Mango Rice Pudding. It’s the perfect combo you didn’t know you needed, blending tradition and sweetness into a festival of flavors. The secret to its creaminess is our GOYA® Medium Grain Rice, slow-cooked with tangy GOYA® Mango Fruit Pulp, creamy GOYA® Coconut Milk and GOYA® Cream of Coconut. Make it at home and surprise both kids and grown-ups!
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Give grandma’s classic dessert a tropical twist with this irresistible Coconut and Mango Rice Pudding. It’s the perfect combo you didn’t know you needed, blending tradition and sweetness into a festival of flavors. The secret to its creaminess is our GOYA® Medium Grain Rice, slow-cooked with tangy GOYA® Mango Fruit Pulp, creamy GOYA® Coconut Milk and GOYA® Cream of Coconut. Make it at home and surprise both kids and grown-ups!
author_avatar
Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.

45MINS

Total Time

$0.80

Cost Per Serving

Ingredients

Servings
8
us / metric
Coconut Milk
360 mL
Coconut Milk
Cream of Coconut
80 mL
Cream of Coconut
Medium Grain White Rice
240 mL
Medium Grain White Rice
Water
360 mL
Water
Mango Fruit Pulp
1 pckg
(14 oz)
Mango Fruit Pulp, thawed
Orange
2
Medium Oranges, peel
Sweetened Condensed Milk
205 g
Sweetened Condensed Milk
Coconut Shavings
to taste
Coconut Shavings
Fresh Mint Leaves
as needed
Fresh Mint Leaves

Nutrition Per Serving

VIEW ALL
Calories
296
Fat
13.3 g
Protein
5.1 g
Carbs
42.0 g
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author_avatar
Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.

Author's Notes

Cool completely before refrigerating. For the best taste and texture, enjoy within three days.

Cooking Instructions

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step 1
Place Water (360 mL) and Medium Grain White Rice (240 mL) in a medium pot and cook over medium heat. Once the water begins to evaporate, reduce the heat and stir in Mango Fruit Pulp (1 pckg), Coconut Milk (360 mL), Cream of Coconut (80 mL), and peel of Oranges (2). Cook for about 25 minutes, stirring constantly, or until the rice is soft and cooked.
step 2
Once the rice is cooked, add the Sweetened Condensed Milk (205 g), mix, and remove from heat. Serve warm or chilled in small cups or glasses and finish with a sprinkle of Coconut Shavings (to taste) and Fresh Mint Leaves (as needed).
step 2 Once the rice is cooked, add the Sweetened Condensed Milk (205 g), mix, and remove from heat. Serve warm or chilled in small cups or glasses and finish with a sprinkle of Coconut Shavings (to taste) and Fresh Mint Leaves (as needed).

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Budget-Friendly
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