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Vegan Coconut Rice Pudding with Mango Compote

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Indulge in this velvety Vegan Coconut Rice Pudding with Mango Compote, a tropical treat that’s creamy, aromatic, and naturally sweetened. Perfectly balanced with the richness of coconut milk, the floral notes of cardamom, and the bright sweetness of mango, this dairy-free dessert is as nutritious as it is indulgent. Ideal for health-conscious foodies, plant-based eaters, or anyone craving a comforting yet sophisticated dessert!

  • Total Time: 1 hour 5 mins
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 cup jasmine rice (or Arborio rice)
  • 2 cups filtered water
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup coconut cream
  • 1/3 cup pure maple syrup or agave nectar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch of Himalayan sea salt
  • 2 ripe Ataulfo or Kent mangoes, peeled and diced
  • 2 tbsp coconut sugar (or organic brown sugar)
  • 1 tbsp fresh lime juice
  • 1/4 tsp ground cardamom
  • Toasted coconut flakes, for garnish
  • Fresh mint leaves, for garnish

Instructions

  1. Rinse the jasmine rice under cold running water for 1 minute until the water runs clear to remove excess starch. In a medium heavy-bottomed saucepan, combine the rinsed rice and water. Bring to a rolling boil over high heat, then reduce to low, cover tightly, and simmer undisturbed for 15 minutes.
  2. Stir in the coconut milk, coconut cream, maple syrup, vanilla extract, cinnamon, and sea salt. Simmer uncovered on low heat for 20-25 minutes, stirring every 5 minutes to prevent sticking. The pudding is ready when it coats the back of a spoon but still flows slowly.
  3. In a small saucepan, combine diced mangoes, coconut sugar, lime juice, and cardamom. Cook over medium-low heat for 8-10 minutes, stirring occasionally, until the mixture thickens slightly. Mash some mango pieces for a smoother texture if desired.
  4. Let the pudding rest for 5 minutes after cooking. Spoon into bowls, top generously with mango compote, and garnish with toasted coconut flakes, fresh mint leaves, and extra mango slices. Serve warm or chilled.

Notes

  • Use premium full-fat coconut milk for maximum creaminess; shake the can well before opening.
  • To toast coconut flakes, spread them on a baking sheet and bake at 325°F for 5-7 minutes until golden.
  • Cook the pudding on low heat to prevent curdling the coconut milk.
  • Taste mangoes first—if they’re very sweet, reduce added sugar.
  • Store pudding and compote separately in airtight containers; pudding keeps for up to 3 days, compote for up to 5 days.
  • Author: Luna Saunders
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 310 kcal
  • Sugar: 22 g
  • Sodium: 90 mg
  • Fat: 18 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Find it online: https://mealsmom.com/vegan-coconut-rice-pudding-with-mango-compote/