Coconut and Mango Rice Pudding

Name: Coconut and Mango Rice Pudding
Prep time: 25M
Total time: 45M
Yield: 8 Servings
Ingredients: 1 cup Medium Grain Rice; 1½ cup water; 1 package Mango Fruit Pulp; 1½ cup Coconut Milk; ⅓ cup Cream of Coconut; orange peel zest (2 medium oranges); ⅔ cup Sweetened Condensed Milk; dehydrated coconut; mint leaves

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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® <a href="https://www.goya.com/en/products/medium-grain-rice/">Medium Grain Rice</a>, slow-cooked with tangy GOYA® <a href="https://www.goya.com/en/products/mango-fruit-pulp/">Mango Fruit Pulp</a>, creamy GOYA® <a href="https://www.goya.com/en/products/coconut-milk-goya/">Coconut Milk</a> and GOYA® <a href="https://www.goya.com/en/products/goya-cream-of-coconut/">Cream of Coconut</a>. Make it at home and surprise both kids and grown-ups!

Total Time

45m

Prep Time:25m

Yields:8 Servings

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Ingredients

1 cup

GOYA® Medium Grain Rice

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1½ cup

water

1 package
(14 oz.)

GOYA® Mango Fruit Pulp, thawed

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1½ cup

GOYA® Coconut Milk

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⅓ cup

GOYA® Cream of Coconut

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orange peel zest (2 medium oranges)

⅔ cup

GOYA® Sweetened Condensed Milk

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For garnish:

dehydrated coconut

mint leaves

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Directions

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Step 1

Place water and rice in a medium pot and cook over medium heat. Once the water begins to evaporate, reduce the heat and stir in the remaining ingredients except the condensed milk. Cook for about 25 minutes, stirring constantly, or until the rice is soft and cooked.

Step 2

Once the rice is cooked, add the condensed milk, mix, and remove from heat. Serve warm or chilled in small cups or glasses and finish with a sprinkle of dried coconut and mint leaves. Note: Cool completely before refrigerating. For the best taste and texture, enjoy within three days.