Aromatic and sweet, this Instant Pot coconut rice pudding with mango is a tropical delight that can be enjoyed any time of day. Whether you’re looking for a sweet treat after dinner or a satisfying breakfast, this recipe is sure to hit the spot. Plus, it’s easy to make in your Instant Pot, meaning you can whip up a batch in no time.
Get ready to transport your taste buds to a tropical paradise with this Instant Pot coconut rice pudding with mango recipe!
It’s a fusion of traditional rice pudding and a popular Southeast Asian dessert called mango sticky rice. Not only is it easy to make in your Instant Pot, but this creamy, sweet, and fruity pudding is perfect as a dessert or breakfast option.
Here’s why you’ll fall in love with it:
- First of all, who doesn’t love a good pudding? This one is made with coconut milk, which adds a rich and creamy texture that will make your taste buds dance. It’s subtly sweet and you make it sweeter after cooking with sweet condensed milk (this step is taken from the mango sticky rice dish!).
- And let’s talk about mangoes! This sweet and juicy fruit pairs perfectly with the coconut milk, creating a tropical flavor explosion that will make you feel like you’re lounging on a beach somewhere. Don’t have a mango? Don’t worry! Sliced peaches, strawberries and even a banana work perfectly well with a coconut rice pudding.
- Plus, the fact that you can make this in your Instant Pot means that it’s easy to whip up whenever you’re in the mood for something sweet and satisfying.
- And did we mention that it’s great for breakfast too? This pudding is a delicious and nutritious way to start your day.
So, whether you’re looking for a sweet treat after dinner or a satisfying breakfast option, this Instant Pot coconut rice pudding with mango is sure to become a favorite in your recipe arsenal. Let’s get cooking and bring a taste of the tropics to your kitchen!
Rice – you can use regular long-grain rice for this recipe but we highly recommend Jasmine rice as it’s more aromatic and is often used in Asian desserts.
Coconut milk – here we’re talking about full-fat, unsweetened coconut milk from a can. Give it a good shake to get the cream and coconut water to mix together. You can also use coconut cream with added water.
Condense milk – this old-school ingredient is the perfect sweetener for this dish. You can find it in the baking or pantry milk section of the supermarket. It’s sticky, sweet, and creamy, a much tastier option than sugar. What to use instead? You can add a few tablespoons of sugar and some butter to the rice pudding once cooked or stir in some honey.
Mango – Fresh mango and coconut are a match made in heaven but you can use any other fruit or berries in season in your area. Frozen mango or canned mango slices are good alternatives if fresh isn’t available. Shredded coconut – shredded or shaved coconut flakes are toasted and used as a delicious garnish, they add a lovely nutty flavor and great texture to the rice pudding.
You will find the full recipe with ingredients and nutritional breakdown in the recipe card below.
This coconut rice pudding is so quick and easy to make! There are two stages. The first stage is to cook the rice in coconut milk with a bit of orange zest and juice for extra tropical citrus flavor. The second stage is to toast some shredded coconut and prepare the mango. To bring it all together, you will sweeten the cooked rice pudding with sweet condensed milk.
Let’s break it down with step-by-step photos and video. You can use a 6-quart or 8-quart Instant Pot.
Step 1. Rinse the rice under cold water only 1-2 times to remove any dirt. Don’t rinse any more as we want to keep most of the starch.
Step 2. Add rice, water, coconut milk (shake the can first), orange zest and juice. Stir through.
Step 3. Secure and lock the lid, set to Manual/Pressure cook on HIGH for 4 minutes. Alternatively, press the Rice button.
Step 4. While the rice is cooking, heat a small frying pan over medium-high heat. Add the shredded coconut and cook for a few minutes, stirring frequently, until it’s lightly toasted and golden brown. Remove to a bowl and set aside.
Step 5. Once cooked, release the pressure as quickly as possible and open the lid. Open the lid and stir in the ⅓ tp ½ cup of condensed milk to sweeten the pudding. Taste and add more if you like it sweeter. Let it sit for a few minutes while you prepare the mangos.
Step 6. Scoop a cup of the pudding into a bowl, sprinkle with toasted coconut and top with diced or sliced mangos. You can drizzle with extra condensed milk. You can garnish with mint for extra greenery.
Jasmine rice is more aromatic than regular rice and it’s a preferred option for this recipe. However, long-grain white rice is fine as well.
Orange zest and orange juice add a little tropical citrus flavor to the pudding. Other lovely additions include lime or lemon zest and juice for extra tang, a stick of lemongrass or some kaffir lime leaves to that exotic aroma and flavor. You can even add a little turmeric powder to turn it into a gorgeous yellow pudding.
This coconut rice pudding can be served warm or cold. If you chill it in the fridge it will get thicker as the rice will absorb more of the liquid but it can be a more refreshing dessert for summer.
Storing The Pudding
Rice pudding can be stored in the refrigerator for several days, but it’s important to follow some basic food safety guidelines to keep it fresh and safe to eat.
Allow the rice pudding to cool down to room temperature before storing it. Transfer the rice pudding to an airtight container, such as a plastic or glass container with a lid. Place the container in the refrigerator and store for up to 3-4 days.
If you’re storing a large batch of rice pudding, divide it into smaller portions before refrigerating. This will help it cool down more quickly and make it easier to reheat.
To reheat the rice pudding, you can warm it up in the microwave or on the stovetop. If it’s too thick, you can add a splash of milk or cream to thin it out.
Discard any rice pudding that has been left at room temperature for more than 2 hours, as it may no longer be safe to eat.
Can You Freeze Rice Pudding?
Yes, you can freeze rice pudding! It’s important to note that freezing and thawing can change the texture of the rice pudding. The pudding may become slightly grainy or separate after being frozen, but this can usually be remedied by stirring it well after thawing.
Allow the rice pudding to cool down to room temperature.
Transfer the pudding to a freezer-safe container with an airtight lid, leaving about 1 inch of space at the top of the container to allow for expansion as the pudding freezes. Freeze for up to 3 months.
When you’re ready to eat the rice pudding, remove it from the freezer and allow it to thaw in the refrigerator overnight. You can also thaw it more quickly by placing the container in a bowl of cold water or by using the defrost setting on your microwave.
Once the pudding has thawed, give it a good stir to help restore its creamy texture. You may also want to add a splash of milk or cream to thin it out if it’s too thick.
MORE INSTANT POT RICE RECIPES
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Instant Pot Coconut Rice Pudding With Mango
- 1 cup Jasmine rice this is more aromatic but long-grain white rice can also be used.
- 1.5 cups water
- 14 oz coconut milk full-fat unsweetened, 1 can
- 1 tsp orange zest (about ½ of an orange)
- ½ tsp salt
- 2 Tbsp orange juice
- ¼ – ⅓ cup shredded coconut unsweetened
- ½ cup sweet condensed milk (well stirred) + extra for drizzling when served
- 2 mangos sliced into wedges or diced (half a cheek per serving)
- mint for garnishing (optional)
- Normally, when you make rice, you’d want to rinse it really well to remove the starch, but in this case, we want to keep some of the starch to give the pudding extra creaminess. So rinse the rice under cold water only 1-2 times to remove any dirt.
- Add rice, water, coconut milk (shake the can first), orange zest and juice. Stir through
- Secure and lock the lid, set to Manual/Pressure cook on HIGH for 4 minutes. Alternatively, press the Rice button.
- While the rice is cooking, heat a small frying pan over medium-high heat. Add the shredded coconut and cook for a few minutes, stirring frequently, until it’s lightly toasted and golden brown. Remove to a bowl and set aside.
- Once cooked, release the pressure as quickly as possible and open the lid. Open the lid and stir in the ½ cup of condensed milk to sweeten the pudding. Taste and add more if you like it sweeter. Let it sit for a few minutes while you prepare the mangos.
- Scoop a cup of the pudding into a bowl, sprinkle with toasted coconut and top with diced or sliced mangos. You can drizzle with extra condensed milk. You can garnish with mint for extra greenery.
MORE INSTANT POT RICE RECIPES
- Instant Pot Kabocha Squash & Pea Risotto
- Brown Rice, Sweet Potato & Cranberry Salad
- Instant Pot Lemon Rice
- Instant Pot Chicken Broccoli & Rice Casserole
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