Lake Isle Press

Roasted Mango and Coconut Rice Pudding

This is the original after-school comfort food, and for grown-ups, a favorite late-night snack.

Roasted Mango and Coconut Rice Pudding


  • 1/2 cup honey
  • 2 mangoes, peeled and sliced lengthwise
  • 2 cups coconut milk
  • 1/4 cup sugar, or to taste
  • 1 vanilla bean cut in half lengthwise, seeds scraped out and discarded, or 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut, preferably fresh
  • 1 cup cooked white rice, preferably long-grain
  • 1 pinch salt
  • 1 tablespoon fresh lime juice


In a saute pan over medium heat, cook the honey until bubbly.  Add the mango slices and glaze until they are well coated and golden brown, about 5 minutes.  Remove from the heat.

In a saucepan, combine the coconut milk, sugar, vanilla, and all but 2 tablespoons of the shredded coconut.  Cook over medium heat, stirring frequently, until the coconut milk is infused with the other flavors, about 10 minutes.  Remove 1/2 cup coconut sauce to a bowl and set aside.

Place the remaining shredded coconut in a dry pan over low heat for 5 minutes, shaking the pan occasionally.  Set aside.

Add the rice to the coconut sauce in the pot and cook slowly, stirring frequently until all the liquid is absorbed.  Add the salt and lime juice.  Remove from heat and discard the vanilla bean (if using).

Divide the rice pudding among 4 to 6 individual dessert bowls, spooning the rice into the center of the bowl and surrounding it with a pool of the reserved coconut sauce.  Fan the mango slices over the rice and strew with the toasted coconut.  Drizzle any remaining warm honey over the pudding for added sweetness.  Serve warm.

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