Vegan Coconut Rice Pudding with Mango Compote

Vegan Coconut Rice Pudding with Mango Compote: A Luscious Tropical Treat 🌴🥥🥭✨

1. Introduction

There’s something magical about the combination of creamy coconut and sweet mango that transports you straight to a tropical paradise. This vegan coconut rice pudding recipe is my absolute favorite way to enjoy these flavors in a comforting, dairy-free dessert that’s perfect for any occasion. Whether you’re hosting a dinner party or simply craving something sweet and satisfying, this recipe delivers incredible taste with wholesome ingredients.

What makes this vegan coconut rice pudding truly special is its perfect balance of textures and flavors. The velvety smoothness of coconut milk blends beautifully with the slight chewiness of jasmine rice, while the mango compote adds a bright, fruity contrast. According to Healthline, coconut milk provides healthy fats that make this dessert more satisfying than traditional dairy-based versions. Plus, it’s naturally gluten-free and can be adapted to various dietary needs!

2. Ingredients

Gathering high-quality ingredients is key to making this vegan coconut rice pudding recipe truly exceptional. Here’s everything you’ll need:

For the Coconut Rice Pudding:

• 1 cup jasmine rice (or Arborio rice for extra creaminess) – look for organic varieties when possible
• 2 cups filtered water (for cooking the rice)
• 1 (13.5 oz) can full-fat coconut milk (I recommend Thai Kitchen or Native Forest brands)
• 1 cup coconut cream (the thick part from the top of the can)
• 1/3 cup pure maple syrup or agave nectar (adjust to taste)
• 1 tsp vanilla extract (use pure vanilla for best flavor)
• 1/2 tsp ground cinnamon (Ceylon cinnamon is my favorite)
• Pinch of Himalayan sea salt

For the Mango Compote:

• 2 ripe Ataulfo or Kent mangoes, peeled and diced (about 2 cups)
• 2 tbsp coconut sugar (or organic brown sugar)
• 1 tbsp fresh lime juice (about half a lime)
• 1/4 tsp ground cardamom (this adds wonderful depth)

For Garnish:

• Toasted coconut flakes (homemade is best!)
• Fresh mint leaves (spearmint works beautifully)
• Extra mango slices for presentation
• A sprinkle of edible flowers for special occasions

3. Step-by-Step Instructions

Step 1: Cook the Rice

Begin by thoroughly rinsing the jasmine rice under cold running water for about 1 minute, or until the water runs clear. This crucial step removes excess starch that can make the pudding gummy. In a medium heavy-bottomed saucepan, combine the rinsed rice and 2 cups of filtered water. Bring to a rolling boil over high heat, then immediately reduce the heat to the lowest setting, cover tightly with a lid, and simmer undisturbed for exactly 15 minutes. The rice should be tender but still have a slight bite to it.

Step 2: Prepare the Coconut Pudding Base

Once the rice is perfectly cooked, it’s time to transform it into luscious vegan coconut rice pudding. Gently stir in the coconut milk, coconut cream, maple syrup, vanilla extract, cinnamon, and sea salt. Reduce the heat to low and simmer uncovered for 20-25 minutes, stirring every 5 minutes to prevent sticking. You’ll notice the mixture gradually thickening as the rice absorbs the creamy coconut liquid. The pudding is ready when it coats the back of a spoon but still flows slowly. For an extra creamy texture, you can blend half of the mixture briefly with an immersion blender.

Step 3: Make the Mango Compote

While the pudding works its magic, let’s prepare the star topping. In a small saucepan, combine the diced mangoes, coconut sugar, lime juice, and cardamom. Cook over medium-low heat for 8-10 minutes, stirring occasionally with a wooden spoon. The mangoes will soften and release their natural juices, creating a glossy compote. For a smoother texture, you can mash some of the mango pieces with the back of your spoon. Remove from heat when the mixture has thickened slightly but still has some chunky pieces of mango. As Medical News Today reports, mangoes are packed with antioxidants and vitamins that make this dessert as nutritious as it is delicious.

Step 4: Assemble and Serve

The moment we’ve been waiting for! Remove the pudding from heat and let it rest for 5 minutes to allow the flavors to meld. For serving, I love using wide, shallow bowls to showcase the beautiful layers. Spoon the warm pudding into each bowl, then generously top with the mango compote. Finish with artistic garnishes – a sprinkle of toasted coconut flakes for crunch, a few fresh mint leaves for color, and perhaps some thin mango slices arranged in a flower pattern. The contrast between the creamy white pudding and vibrant orange mango is simply stunning.

4. Tips for the Best Vegan Coconut Rice Pudding

• Quality matters: Use premium full-fat coconut milk for maximum creaminess. Shake the can well before opening.
• Toast your own coconut: Spread unsweetened coconut flakes on a baking sheet and toast at 325°F for 5-7 minutes until golden.
• Temperature control: Cook the pudding on low heat to prevent curdling the coconut milk.
• Sweetness adjustment: Taste your mangoes first – if they’re very sweet, you may want to reduce the added sugar.
• Resting time: Let the pudding sit for 10 minutes after cooking – it will thicken perfectly.
• Serving options: Enjoy warm for comfort or chilled for refreshment – both are amazing!

5. Variations & Substitutions

One of the beauties of this vegan coconut rice pudding recipe is its versatility. Here are some delicious ways to make it your own:

• Rice alternatives: Arborio rice creates an ultra-creamy texture similar to risotto, while brown rice adds nutty flavor and extra fiber.
• Sweetener options: Date syrup adds caramel notes, coconut nectar keeps it low-glycemic, or monk fruit sweetener for sugar-free.
• Fruit variations: Pineapple compote with toasted macadamia nuts, mixed berry coulis, or caramelized bananas all work beautifully.
• Flavor boosters: Add a pandan leaf while cooking for authentic Southeast Asian flavor, or stir in a tablespoon of coconut butter at the end.
• Texture additions: Mix in chia seeds after cooking for extra nutrition, or top with crushed pistachios for contrast.

6. Storage & Reheating

This vegan coconut rice pudding stores wonderfully for meal prep or leftovers. Allow the pudding to cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 3 days – the flavors actually improve after a day! The mango compote can be stored separately in a glass jar for up to 5 days.

When ready to enjoy, you have several options:

• Cold: Perfect straight from the fridge on a hot day
• Room temperature: Let sit out for 30 minutes to take the chill off
• Warmed: Add a splash of coconut milk and heat gently on the stove or in 30-second microwave intervals, stirring between each

7. Serving Suggestions

While this vegan coconut rice pudding is spectacular on its own, here are some creative ways to serve it:

• Dessert parfait: Layer with granola and coconut yogurt in a glass
• Brunch special: Top with toasted almonds and serve alongside fresh fruit
• Party dessert: Serve in small shot glasses for elegant individual portions
• Holiday twist: Add a pinch of nutmeg and serve warm for Christmas
• Summer treat: Chill thoroughly and serve with a scoop of mango sorbet

8. Health Benefits

This vegan coconut rice pudding recipe isn’t just delicious – it’s packed with nutritional benefits that make it a guilt-free indulgence:

• Coconut milk provides medium-chain triglycerides (MCTs) that may support metabolism and brain health
• Mangoes deliver a powerhouse of vitamins A and C, plus fiber for digestion
• Jasmine rice offers easily digestible carbohydrates for sustained energy
• Dairy-free formulation makes it suitable for lactose intolerance and vegan diets
• Naturally gluten-free for those with celiac disease or gluten sensitivity
• Lower glycemic impact than traditional rice pudding due to coconut’s fat content

9. Conclusion

This vegan coconut rice pudding with mango compote has become one of my most requested recipes, and for good reason. It perfectly captures the essence of tropical flavors while being completely plant-based and free from refined sugars. The creamy texture, fragrant coconut aroma, and bright mango topping create a dessert experience that feels indulgent yet wholesome.

What I love most about this vegan coconut rice pudding recipe is its versatility. It’s equally at home as an elegant dinner party dessert or a simple weeknight treat. The recipe is forgiving enough for beginners yet offers endless opportunities for creative variations. Whether you’re vegan, dairy-free, or simply looking for a healthier dessert option, this pudding delivers on all fronts.

I encourage you to make this recipe your own – experiment with different fruits, spices, or garnishes to suit your taste. Once you try this luscious vegan coconut rice pudding, I’m confident it will become a regular in your dessert rotation. Happy cooking, and may every bite transport you to your own tropical paradise! 🌴✨

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