Name: Mango Coconut Rice Pudding Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tropical
Ingredients: ¼ cup sticky rice; 2 tablespoons tapioca pearls; 5 tablespoons granulated white sugar; 1¼ cup coconut milk; 1 cup coconut water (or water); 2 ripe mangoes

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Introduction

This mango coconut rice pudding is a creamy, tropical dessert that’s perfect after dinner or as a sweet snack. It combines the smooth richness of coconut milk with the bright, juicy flavor of ripe mango. The sticky rice and tapioca pearls create a soft, silky texture that is both comforting and refreshing.

The image shows a clear glass dessert cup with three visible layers. The bottom layer is made of bright orange mango chunks that fill the base. The middle layer is a creamy, white tapioca pudding with small, translucent pearls throughout. The top layer has more mango pieces, cut into small cubes and piled high. On the very top, a small amount of white shredded coconut is sprinkled over the mango. The cup sits on a white marbled surface with a purple textured cloth nearby, and there are soft yellow flowers blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup sticky rice
2 tablespoons tapioca pearls

5 tablespoons granulated white sugar
1¼ cup coconut milk

1 cup coconut water (or water)
2 ripe mangoes

Instructions

Step 1: Rinse the sticky rice under cold water until the water runs clear. Drain well.
Step 2: In a medium saucepan, combine the sticky rice and tapioca pearls with the coconut milk and coconut water (or water). Stir to mix.
Step 3: Place the pan over medium heat and bring to a gentle simmer, stirring occasionally.

Step 4: Add the granulated white sugar and continue to cook, stirring frequently to prevent sticking.
Step 5: Reduce the heat to low and cook until the rice and tapioca are tender and the mixture thickens to a pudding-like consistency, about 15–20 minutes.
Step 6: Peel and dice the ripe mangoes into small pieces.

Step 7: Once the pudding has thickened, remove from heat and let cool slightly.
Step 8: Spoon the pudding into serving bowls and top with the diced mango pieces.
Step 9: Serve warm or chilled, according to preference.

Tips & Variations

Use fresh, ripe mangoes for the best flavor and natural sweetness.
For a nuttier taste, toast a handful of shredded coconut and sprinkle on top before serving.
Substitute coconut water with plain water if you prefer a milder coconut flavor.

Adjust sugar amount to taste depending on the sweetness of your mangoes.

Storage

Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of coconut milk or water to restore creaminess. This dish can also be enjoyed chilled directly from the fridge.

How to Serve

A clear glass dessert bowl shows three layers: at the bottom is a layer of bright orange mango chunks, followed by a thick middle layer of white coconut milk mixed with small tapioca pearls, and on top, a mound of more vivid orange mango cubes. The dessert is finished with a sprinkle of white shredded coconut on the very top. The bowl rests on a surface with a white marbled texture, with a purple textured cloth and a blurry background of yellow flowers visible behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sticky rice?

Sticky rice gives the pudding its characteristic soft and chewy texture, so regular rice may not produce the same consistency. If you must substitute, choose a short-grain rice and expect a slightly different texture.

Is tapioca essential for this pudding?

Tapioca pearls add a pleasant chewiness that complements the sticky rice, but you can omit them if unavailable. The pudding will still be delicious but less textured.