Learn how to make a tropical Instant Pot coconut rice pudding with mango. It’s a fusion between a traditional rice pudding and Southeast Asian mango sticky rice. The rice is cooked with creamy coconut and orange, then sweetened with condensed milk and finished with toasted coconut and fresh mango. Pure bliss! Enjoy as a dessert or for a sweet breakfast.
Course Main Course
Cuisine Thai
Keyword Coconut Rice Pudding, Desserts, Instant Pot Coconut Rice, Instant Pot desserts, Instant Pot Rice Pudding With Coconut Milk, Mango, Mango Sticky Rice
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4
Calories 582kcal
Author Irena Macri
Ingredients
1 cupJasmine rice this is more aromatic but long-grain white rice can also be used.
1.5cupswater
14ozcoconut milkfull-fat unsweetened, 1 can
1teaspoonorange zest(about ½ of an orange)
½ teaspoonsalt
2tablespoonorange juice
After cooking:
¼ - ⅓ cupshredded coconutunsweetened
½cupsweet condensed milk(well stirred) + extra for drizzling when served
2mangossliced into wedges or diced (half a cheek per serving)
mintfor garnishing (optional)
Instructions
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.