Easy No-Bake Mango Coconut Rice Pudding Recipe
Easy No-Bake Mango Coconut Rice Pudding is a creamy, tropical dessert ready in just 30 minutes. No oven required! Perfect for a quick dessert or a make-ahead treat. After making this many times, I’ve discovered the trick to the creamiest texture is using full-fat coconut milk. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Sweet and Sour Meatballs Recipe and Easy Crock Pot Creamy Chicken Parmesan Soup Recipe.
Why This Easy No-Bake Mango Coconut Rice Pudding Recipe Is Pure Comfort
- No oven required
- Creamy and tropical
- Quick and easy
- Make-ahead friendly
What You'll Need for Easy No-Bake Mango Coconut Rice Pudding Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Rice
- Coconut milk
- Mango
- Sugar
- Eggs
- Vanilla extract
- Salt
- Optional: Toasted coconut flakes
- Optional: Fresh mango slices
📝 Ingredient Notes
- Rice: Use short-grain rice for the creamiest texture.
- Coconut milk: Use full-fat for the creamiest texture.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking rice quickly and perfectly. → See on Amazon
- Immersion Blender — Ensures a smooth, creamy texture by blending the ingredients directly in the pot. → See on Amazon
How to Make Easy No-Bake Mango Coconut Rice Pudding Recipe
- Cook Rice: Combine rice, coconut milk, and water in the Instant Pot. Cook on high pressure for 4 minutes, then let it naturally release.
- Blend: Blend the cooked rice mixture until smooth using an immersion blender.
- Cook Custard: Stir in sugar, eggs, and vanilla. Cook on the stovetop until thickened.
- Chill: Stir in diced mango, then chill for at least 2 hours.
Cook's Tips for Perfect Easy No-Bake Mango Coconut Rice Pudding Recipe
- : For a lighter version, use light coconut milk and reduce the sugar.
- Common mistake and fix: If the custard isn't thickening, cook it a bit longer, stirring constantly.
- : For a fun twist, layer the pudding with coconut milk and mango slices in glasses.
Storing & Reheating Easy No-Bake Mango Coconut Rice Pudding Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Yes, make ahead and chill for up to 1 day.
Freezing Easy No-Bake Mango Coconut Rice Pudding Recipe
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a lighter version, use light coconut milk and reduce the sugar.
- Best substitution: You can substitute the mango with pineapple for a different tropical flavor.
- Make-ahead: Make ahead and chill for up to 1 day.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the custard isn't thickening, cook it a bit longer, stirring constantly.
Want to level up this recipe?
High-quality blender — Ensures a smooth, creamy texture for your pudding. → Check price on Amazon
Easy No-Bake Mango Coconut Rice Pudding Recipe
Ingredients
Main Ingredients
- Rice
- Coconut milk
- Mango
- Sugar
- Eggs
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Toasted coconut flakes
- Fresh mango slices
Instructions
- Cook Rice: Combine rice, coconut milk, and water in the Instant Pot. Cook on high pressure for 4 minutes, then let it naturally release.
- Blend: Blend the cooked rice mixture until smooth using an immersion blender.
- Cook Custard: Stir in sugar, eggs, and vanilla. Cook on the stovetop until thickened.
- Chill: Stir in diced mango, then chill for at least 2 hours.
Notes
- Chef tip: For a lighter version, use light coconut milk and reduce the sugar.
- Best substitution: You can substitute the mango with pineapple for a different tropical flavor.
- Make-ahead: Make ahead and chill for up to 1 day.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the custard isn't thickening, cook it a bit longer, stirring constantly.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Yes, make ahead and chill for up to 1 day.
Nutrition Per Serving
- Calories: 320
- Protein: 5g
- Fat: 12g
- Carbs: 48g
- Fiber: 1g
- Sugar: 25g
- Sodium: 70mg
- Cholesterol: 70mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Mango Coconut Rice Pudding Recipe FAQs
Yes, make ahead and chill for up to 1 day.
If the custard isn't thickening, cook it a bit longer, stirring constantly.
Yes, just make sure it's thawed before using.
No, the slow cooker is not recommended for this recipe.
Yes, this recipe is naturally gluten-free.
A Warm Final Note
I can’t wait for you to try Easy No-Bake Mango Coconut Rice Pudding Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
