Mango, Coconut & Rum Rice Pudding
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tbsp coconut oil
  • half a vanilla pod, seeds scraped
  • 100g carnaroli or vialone nano risotto rice
  • 1 tbsp dark rum
  • 2 tbsp dark brown muscovado sugar
  • 1 x 400ml tin coconut milk (light if preferred)
  • half a mango, peeled and cubed
  • handful coconut flakes, toasted
  • handful pistachios, coarsely chopped
  • whipped coconut cream, to serve (optional)
  1. In a medium saucepan, melt the coconut oil over a low heat. Add the vanilla seeds and rice, turn up the heat to medium and cook for one minute to coat the grains. Add the rum, continuing to stir until almost all the liquid has cooked away.
  2. Add the sugar and a splash of coconut milk and stir to combine. Continue adding the coconut milk, a little at a time. Stir regularly at a gentle simmer - as you would when making risotto - for 15 - 20 minutes until the grains of rice are plump and soft and the mixture is smooth and silky. Depending which rice you use, you may need to add a little extra water to achieve the perfect consistency.
  3. Divide the pudding between four little bowls and top each one with the mango, coconut flakes and pistachios. Serve warm or room temperature with a spoonful of whipped coconut cream, if you like.
Recipe by thelittleloaf at