Coconut and Mango Rice Pudding

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

1½ cup

water

1 package
(14 oz.)

GOYA® Mango Fruit Pulp , thawed

1½ cup

GOYA® Coconut Milk

⅓ cup

GOYA® Cream of Coconut

orange peel zest (2 medium oranges)

⅔ cup

GOYA® Sweetened Condensed Milk

For garnish:

dehydrated coconut

mint leaves

Directions

Kitchen View

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.