Raspberry Mango Rice Pudding

Rice pudding made risotto-style with coconut, mango and raspberries.


  • 15-ounce can full fat canned coconut milk
  • 3 ½ cups milk (of choice)
  • 1 tablespoon oil
  • ⅔ cup Arborio rice
  • Dash coarse salt
  • 3 tablespoons honey, maple syrup or granulated sugar
  • 1 vanilla bean, scraped or 1 tablespoon pure vanilla extract
  • ½ cup toasted coconut, divided
  • ½ cup mango, diced
  • 1 pint raspberries
  • ¼ cup hazelnuts, chopped and toasted
  • 6 sprigs mint, for garnish (optional)


  1. In a large pot, bring coconut milk and skim milk to a simmer. Turn off heat but leave pot on the stove so it remains hot.
  2. Bring oil to medium-high heat in a large skillet. Add Arborio rice and sauté until rice becomes translucent; season with a dash of salt. To start, add about ½ cup of the milk mixture into the skillet and stir with the rice. The mixture should be simmering; adjust heat if necessary. Continue to stir as the rice absorbs the liquid, about 3-4 minutes. When almost all of the liquid has absorbed, add an additional ½ cup liquid. Repeat this process until all of the liquid is used up and the rice is creamy and tender. The entire process will take about 30 minutes. Stir in sweetener. Remove from heat.
  3. Slice the vanilla bean in half and scrape the seeds out with a knife. Stir seeds, ¼ cup toasted coconut and mango into the rice. Transfer to a glass bowl with a lid and refrigerate for 1-2 hours.
  4. Once cool, scoop into bowls and top with raspberries, remaining coconut, hazelnuts and mint (optional).


Cooking Tip: You may need more or less liquid than the 2 cups coconut milk + 3 cups skim milk. Keep additional skim milk available if you need more liquid to fully cook the rice. You may also need a little more milk to stir in the pudding after it's been refrigerated, as the rice continues to soak up the liquid.


Keywords: easy, healthy, simple, comfort food, risotto, sticky rice, make ahead, nutritious