Best Mango And Coconut Pudding Recipes

MANGO AND COCONUT RICE PUDDING

Steps:

• Add the rice and water to a medium pan and simmer, covered, until the rice is cooked and the water has almost all been absorbed.
• When the rice is cooked, add the cream of coconut, milk, light brown sugar and cinnamon to the pan and stir. Once the liquid has had a chance to warm, taste it and add as much granulated sugar as needed to suit your preference, up to 1/4 cup.
• Simmer the rice pudding for 40-45 minutes, checking and stirring frequently.
• Meanwhile, peel and core the mango. Finely dice the flesh and set aside.
• When the rice pudding is nearly at the right consistency, add the diced mango and cook for another 2 minutes, to allow the mango to soften slightly.
• Take off the heat and leave to stand for a few minutes for the flavours to blend.
• Serve and enjoy!

COCONUT RICE PUDDING PARFAITS WITH MANGO AND PINEAPPLE

Steps:

• For rice pudding:
• Bring 3 cups water to boil in heavy medium saucepan. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes. Drain if necessary. Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla in large bowl to combine. Bring whole milk, coconut milk, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan. Pour over sugar-egg mixture, whisking constantly. Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened. Remove from heat. Fold in cooked rice and coconut. Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours. (Can be prepared up to 1 day ahead. Keep refrigerated.) Stir in cream.
• For macaroon crumble:
• Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Toss coconut, flour, both sugars, and salt in large bowl to combine. Using fingertips, rub butter into mixture until clumps form. Spread mixture on baking sheet, patting down slightly. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.
• Toss pineapple and mango in bowl to combine. Spoon 1/4 cup rice pudding into each of 6 wineglasses. Top each with 1/4 cup fruit mixture. Sprinkle each with 2 tablespoons macaroon crumble. Repeat with remaining pudding and fruit mixture (reserve remaining pudding for another use). Sprinkle each parfait with 2 tablespoons macaroon crumble and serve.
• Unsweetened coconut milk is available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

OAT PUDDING WITH MANGO AND COCONUT

Steps:

• Bring lightly salted water to boil in a pot. Stir oats into boiling water and reduce heat to medium-low. Cook and stir until oats soften and water is absorbed, about 15 minutes. Remove from heat and allow to cool, about 15 minutes.
• Blend oats, cashew milk, and banana in a blender until smooth.
• Spoon oat mixture into 2 bowls; top each with diced mango, coconut flakes, and honey.

MANGO AND COCONUT PUDDING

Steps:

• Use a food processor-puree the mango, nectar and lemon juice until smooth. Leave the mango puree in the processor bowl.
• Add the coconut milk, cream and caster sugar to a saucepan. Bring to a simmer and stir for about 5 minutes, until the sugar dissolves. Sprinkle over the gelatin and quickly whisk until the gelatin is dissolved.
• Add the milk mixture to the mango puree in the food processor bowl. Process until well combined.
• Strain the mixture through a sieve to remove any lumps. Strain into a jug.
• Pour the pudding mixture into 6 serving bowls or ramekins. Cool 10 minutes on your benchtop.
• Refrigerate the puddings overnight or for at least 6 hours, until set.
• Serve drizzled with some extra coconut milk or fruit.
• Cooking time does not include refrigeration time.