Dessert

Coconut Rice Pudding with Mango and Honey Recipe

Name: Coconut Rice Pudding with Mango and Honey Recipe
Prep time: 5 min
Cook time: PT-489214H39M45S
Total time: PT-489214H39M45S
Cuisine: Tropical
Ingredients: ¾ cup medium grain rice (short grain can also be used); 1 can (13.5 oz) coconut milk; 1 to 1¾ cups water, divided; 5 tbsp Brazilian Iguaçu River Wildflower Honey (Silvestre variety); 1 tbsp vanilla extract; ½ tsp cinnamon; Pinch of salt; Diced mango; Mandarin slices; Freeze-dried raspberries; Additional cinnamon; Extra honey for drizzling

ByElena Hart October 15, 2025October 15, 2025

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Introduction

This Coconut Rice Pudding with Mangos and Honey is a creamy, comforting dessert with a tropical twist. The rich coconut milk and fragrant cinnamon combine perfectly with fresh mango and a touch of honey for natural sweetness.

A white bowl filled with creamy, light beige porridge with a slightly grainy texture sits on a crumpled mustard yellow cloth on a white marbled surface. On top of the porridge, there are two layers of fruit: a base layer of bright orange mandarin slices arranged in a small circle, and a second layer of cubed, yellow mango pieces scattered over the mandarin. Small red crumbs are sprinkled across the porridge for a pop of color. Nearby on the white marbled surface, a small jar with a copper lid and a wooden honey dipper rest, along with three silver spoons placed to the left side of the cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup medium grain rice (short grain can also be used)
1 can coconut milk

1 to 1¾ cups water
5 tbsp Brazilian Iguaçu River Wildflower honey

1 tbsp vanilla extract
½ tsp cinnamon

Pinch of salt
Mango, diced (for topping)
Mandarin slices (optional, for topping)

Freeze-dried raspberries (optional, for topping)
Additional cinnamon and honey (optional, for garnish)

Instructions

Step 1: In a heavy-bottomed saucepan, combine the rice, coconut milk, 1 cup of water, honey, cinnamon, vanilla extract, and a pinch of salt. Place over medium heat.

Step 2: Stir occasionally as the mixture heats and comes to a boil, about 10 minutes.
Step 3: Reduce the heat to low and cook gently for 40–50 minutes, stirring frequently to prevent sticking and to develop creaminess. Add the remaining water ¼ cup at a time if the pudding looks too thick or the rice is not fully cooked.
Step 4: Once the rice is tender and the texture is creamy, remove from heat.

Step 5: Serve warm, topped with diced mango, mandarin slices, freeze-dried raspberries, a sprinkle of cinnamon, and a drizzle of honey, or any toppings you prefer.

Tips & Variations

Use short grain rice for an even creamier texture if preferred.
Experiment with different toppings such as toasted coconut flakes, chopped nuts, or fresh berries.

If you want a thicker pudding, reduce the water slightly or cook longer on low heat.
For a vegan option, ensure the honey is substituted with maple syrup or agave nectar.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little extra coconut milk or water as needed to loosen the texture.