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Mango Coconut Rice Pudding

Mango Coconut Rice Pudding

Course Chef Creation, Dessert
Diet Vegetarian
Language English
Cook Time 40 minutes
Servings 12

Ingredients

  • 2 quarts whole milk
  • 2 cups arborio rice
  • 2 vanilla beans, split
  • 1 cup sugar
  • 2 14-ounce cans unsweetened coconut milk
  • 2 ripe Fresh Mangos, peeled, seeded and diced*
  • 3 cups mango sorbet
  • 1 cup coarsely shredded unsweetened coconut, toasted
  • Coconut shells, cut and drained of water, optional

Instructions

  1. In a large saucepan, combine whole milk, rice, vanilla bean and sugar; bring to a boil. Once cool to the touch, remove vanilla bean and fold in diced mango.

  2. Simmer over moderate heat, stirring frequently, until rice is tender and suspended in a thick, creamy sauce, about 30 minutes.

  3. Stir in coconut milk and simmer, stirring occasionally, until rice is very tender and the liquid is thickened, about 10 minutes.

  4. Let cool slightly.

  5. Once cool to the touch, remove vanilla bean and fold in diced mango.

Recipe Notes

Source: Tao Asian Bistro, Las Vegas