Almost as I imagined it—creamy risotto-style rice pudding made with coconut milk for a luscious vegan twist. Since I forgot to buy coconut flakes for toasting, I improvised with roasted pistachios instead—still delicious! The mango sauce with a hint of pineapple and fragrant cardamom perfectly complements this exotic dessert.
🍚 Ingredients (Serves 2)
Rice Pudding
| Ingredient | Quantity |
|---|---|
| Round-grain rice (Arborio) | 100 g |
| Light coconut milk (not the thick cream on top) | 650 ml |
| Brown sugar | 3 tablespoons |
| Coconut oil (or butter) | 1 tablespoon |
Mango Sauce
| Ingredient | Quantity |
|---|---|
| Ripe mango | 1 |
| Pineapple cube (optional) | Size of a small sugar cube |
| Brown sugar | 2 heaping teaspoons |
| Ground green cardamom | A pinch |
| Cornstarch (optional) | ½ teaspoon |
🔪 Preparation Steps
Mango Sauce
- Peel mango and remove the seed. Blend mango flesh and pineapple cube in a small blender until smooth.
- Add brown sugar and simmer over low heat for 5 minutes.
- For thicker sauce, dissolve cornstarch in a tablespoon of cold water and stir into the sauce. Cook 1 more minute until thickened.
- Stir in ground cardamom. Refrigerate until ready to serve. Can be made a day ahead.
Rice Pudding
- Heat coconut milk in a small pot until warm.
- Melt coconut oil in a saucepan. Add rice and toast for 1 minute, stirring constantly.
- Reduce heat to medium-low to maintain a gentle simmer.
- Add coconut milk ladle by ladle, stirring slowly and continuously until each ladle is absorbed before adding the next. This slow absorption creates creaminess.
- Continue for 20–25 minutes until rice is tender and creamy. Add sugar with the last ladle of milk. Check for doneness.
- Serve pudding warm immediately (pudding loses creaminess as it cools) with mango sauce.
- Garnish with toasted coconut flakes or roasted pistachios, finely chopped.
💡 Tips & Serving Suggestions
- Use light coconut milk (the more liquid part) to keep the pudding creamy but not too thick.
- Slow stirring and gradual milk addition are key for perfect risotto-style texture.
- Mango sauce’s tropical flavors and cardamom’s subtle spice make a beautiful contrast.
- Toasted pistachios or coconut flakes add crunch and richness.
🧾 Final Thoughts
This vegan coconut milk rice pudding with luscious mango cardamom sauce is a decadent, creamy, and exotic treat that’s easy to prepare and perfect for a refreshing dessert or brunch.
Coconut Milk Rice Pudding with Mango Cardamom Sauce — A Vegan Exotic Delight
Almost as I imagined it—creamy risotto-style rice pudding made with coconut milk for a luscious vegan twist. Since I forgot to buy coconut flakes for toasting, I improvised with roasted pistachios instead—still delicious! The mango sauce with a hint of pineapple and fragrant cardamom perfectly complements this exotic dessert.
🍚 Ingredients (Serves 2)
Rice Pudding
| Ingredient | Quantity |
|---|---|
| Round-grain rice (Arborio) | 100 g |
| Light coconut milk (not the thick cream on top) | 650 ml |
| Brown sugar | 3 tablespoons |
| Coconut oil (or butter) | 1 tablespoon |
Mango Sauce
| Ingredient | Quantity |
|---|---|
| Ripe mango | 1 |
| Pineapple cube (optional) | Size of a small sugar cube |
| Brown sugar | 2 heaping teaspoons |
| Ground green cardamom | A pinch |
| Cornstarch (optional) | ½ teaspoon |
🔪 Preparation Steps
Mango Sauce
- Peel mango and remove the seed. Blend mango flesh and pineapple cube in a small blender until smooth.
- Add brown sugar and simmer over low heat for 5 minutes.
- For thicker sauce, dissolve cornstarch in a tablespoon of cold water and stir into the sauce. Cook 1 more minute until thickened.
- Stir in ground cardamom. Refrigerate until ready to serve. Can be made a day ahead.
Rice Pudding
- Heat coconut milk in a small pot until warm.
- Melt coconut oil in a saucepan. Add rice and toast for 1 minute, stirring constantly.
- Reduce heat to medium-low to maintain a gentle simmer.
- Add coconut milk ladle by ladle, stirring slowly and continuously until each ladle is absorbed before adding the next. This slow absorption creates creaminess.
- Continue for 20–25 minutes until rice is tender and creamy. Add sugar with the last ladle of milk. Check for doneness.
- Serve pudding warm immediately (pudding loses creaminess as it cools) with mango sauce.
- Garnish with toasted coconut flakes or roasted pistachios, finely chopped.
💡 Tips & Serving Suggestions
- Use light coconut milk (the more liquid part) to keep the pudding creamy but not too thick.
- Slow stirring and gradual milk addition are key for perfect risotto-style texture.
- Mango sauce’s tropical flavors and cardamom’s subtle spice make a beautiful contrast.
- Toasted pistachios or coconut flakes add crunch and richness.
🧾 Final Thoughts
This vegan coconut milk rice pudding with luscious mango cardamom sauce is a decadent, creamy, and exotic treat that’s easy to prepare and perfect for a refreshing dessert or brunch.