Dive into a bowl of Coconut-Mango Sticky Rice Pudding! You’ll find creamy goodness with each spoonful of coconut-infused rice pudding and tangy mango slices.
Coconut-Mango Sticky Rice Pudding
Makes 10 to 12 Servings
Ingredients
- 4 cups whole milk
- 1 cup basmati rice
- ½ cup sugar
- ¼ teaspoon kosher salt
- 1 (13.5-ounce) can unsweetened coconut milk
- ½ cup sweetened flaked coconut
- 2 cups chopped mango
- Garnish: fresh mint
Instructions
- In a large saucepan, combine whole milk, rice, sugar, and salt. Bring to a gentle boil over medium high heat. Reduce heat to medium low, and cook, stirring occasionally, until rice is tender and mixture is slightly thickened, about 10 minutes.
- Stir coconut milk into milk mixture, and cook, stirring occasionally, until mixture is thick and creamy, 10 to 15 minutes. Remove from heat, cover, and let cool completely. Serve with flaked coconut and mango. Garnish with mint, if desired.
