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Coconut rice pudding with pineapple and mango recipe

Coconut rice pudding with pineapple and mango recipe

96 ratings

Made with refreshing coconut milk, this classic pudding has been given a tropical twist with pineapple and mango. It tastes just as good cold as it does hot – simply cover it with clingfilm as it cools to prevent a skin forming. See method

  • Serves 6
  • 5 mins to prepare and 40 mins to cook
  • 221 calories / serving
  • Vegetarian


  • 75g (3oz) pudding rice
  • 400ml tin light coconut milk
  • 400ml (2/3pt) semi-skimmed milk or unsweetened almond or soy milk
  • 4 tbsp soft light brown sugar
  • 1 tsp vanilla extract
  • 1/2 ripe pineapple, diced
  • 1 large, ripe mango, diced
  • 1/2 lime, finely zested and juiced
  • desiccated coconut, toasted, to serve
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    7g 34%
  • Sugars

    23g 25%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 34.4g Protein 4.1g Fibre 2g


    1. In a medium pan, combine the rice, coconut milk, milk, 3 tbsp sugar and 1/4 tsp salt; stir well.
    2. Set the pan over a medium heat and bring to the boil. Reduce the heat, partially cover with a lid and cook gently for 40 minutes, stirring occasionally until the rice is tender and has thickened. Stir in the vanilla extract.
    3. Meanwhile, toss the pineapple and mango with the lime zest, lime juice and the remaining sugar; set aside. Spoon the warm pudding into cups or glasses and top with the chopped mixed fruit and a scattering of coconut.

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