Community Manager at Kitchen Stories

In need of cooking inspiration? Look no further! Our inventive community creates fabulous recipes, and we choose the best one each week to cook, photograph, and publish for the world to taste. If you’d like your own recipe to be featured, send it to

This week’s community pick, by Cindy24, is a fruity twist on rice pudding cooked with coconut milk and served with mango.

Coconut rice pudding with mango sauce

Coconut rice pudding with mango sauce

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What’s so special about this rice pudding?

For many, rice pudding, served with sugar and cinnamon or berry compote, evokes fond childhood memories—just look at our Kitchen Stories team page! Cindy24 offers a more tropical take on rice pudding, cooking the rice in coconut milk and whizzing up a sweet mango sauce, flavored with vanilla sugar and cinnamon, for serving. Her coconut rice pudding will make you re-discover the childhood classic, and fall in love with it all over again.

Why do we love this recipe?

We like the simplicity of this quick and easy recipe, with the unbeatable, summery combination of coconut and mango. This rice pudding would be a winner for breakfast, brunch, or as a dessert, and popular with kids and adults alike. Our globetrotting Kitchen Stories test team said it took them back to Thailand and loved its creamy texture and not-too-sweet flavor.

Our tips for making coconut rice pudding

When we cooked the coconut rice pudding, we used risotto rice, which requires a longer cooking time than most other white rices, but gives the pudding its satisfying, glutinous texture. Simmer on low heat and add more milk, if necessary, or try a smaller-grain sushi-rice variety instead.

The mango should be ripe enough to blend into a smooth, sweet puree. Other fruit like pineapple or kiwi would also work well. For a healthier, sugar-free version, simply drop the sugar, use vanilla bean instead, and enjoy!

How to cut a mango

How to cut a mango

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