Creamy Coconut Rice Pudding Cups with Roasted Mango and Lime Crunch
An original dessert served in cups: creamy rice pudding cooked with coconut milk and dairy, topped with spiced roasted mango and a toasted oat, coconut, and lime zest crunch. It offers contrasting textures, balanced sweetness, and a fresh aromatic finish.
Ingredients
- 120 g short-grain rice (enjuagado)
- 240 ml water (for iniciar the cocción)
- 400 ml whole milk
- 400 ml coconut milk (whole, without sugar)
- 90 g sugar (divided)
- 1 g salt (a pinch)
- 5 ml vanilla extract
- 2 g ground cinnamon (divided)
- 350 g ripe mango (pelado and diced)
- 15 ml lime juice (freshly squeezed)
- 2 g lime zest (divided)
- 20 g butter (derretida)
- 50 g rolled oats
- 25 g shredded coconut (without sugar)
- 20 g all-purpose flour
- 25 g brown sugar
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Prepare a small baking dish for the mango and another tray or oven-safe pan for the crunch topping.
- 2
Place the diced mango in the baking dish. Toss it with the lime juice, 15 g (1 tbsp) of the sugar, 1 g (about 1/4 tsp) of the cinnamon, and half of the lime zest. Roast at 200 °C / 400 °F for 18 to 20 minutes, stirring once halfway through, until tender and lightly caramelized. Set aside until warm.
- 3
In a bowl, mix the rolled oats, shredded coconut, all-purpose flour, brown sugar, melted butter, the remaining lime zest, and a pinch of salt. Spread the mixture in a thin layer on the tray.
- 4
Bake the crunch at 180 °C / 350 °F for 10 to 12 minutes, stirring once, until golden. Let it cool completely so it becomes crisp.
- 5
Meanwhile, place the rice in a saucepan with the water and cook over medium heat until the liquid is almost fully absorbed, 8 to 10 minutes.
- 6
Add the whole milk, coconut milk, remaining sugar, vanilla, remaining cinnamon, and salt. Cook over low heat, stirring frequently, for 20 to 25 minutes, until the rice is very tender and the mixture is creamy.
- 7
Remove from the heat and let it rest for 5 minutes. Divide the coconut rice pudding among 6 small cups or glasses.
- 8
Top each portion with roasted mango and finish with the oat-coconut crunch just before serving to keep the texture crisp.
- 9
Serve warm or chilled. If you want it fully cold, refrigerate the cups for at least 30 minutes before serving.
Chef tips
For a silkier texture, stir constantly during the last 10 minutes of cooking the rice. Add the crunch at the end so it stays crisp. Use ripe but firm mango so it holds its shape while roasting.
Substitutions
You can substitute the mango with peach or pineapple. Lime can be replaced with lemon. If you prefer a less tropical profile, use only whole milk instead of part of the coconut milk, keeping the same total volume.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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