Thai-Inspired Coconut-Pandan Rice Pudding With Fresh Mango Recipe

Recipe By Slurrp

This Thai-inspired coconut-pandan rice pudding is a creamy and fragrant dessert that is perfect for any occasion. The combination of coconut milk, pandan leaves, and jasmine rice creates a rich and aromatic base for the pudding. Topped with fresh mango slices, this dessert is both refreshing and indulgent. The creamy texture of the pudding pairs perfectly with the sweet and juicy mango, making it a delightful treat for your taste buds.

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Thai-Inspired Coconut-Pandan Rice Pudding With Fresh Mango
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Ingredients for Thai-Inspired Coconut-Pandan Rice Pudding With Fresh Mango Recipe

  • 1/4 cup Jasmine Rice
  • 1/2 cup Coconut Milk
  • 1 Pandan Leaves
  • 0.13 cup Sugar
  • 0.06 teaspoon Salt
  • 1/4 Ripe Mango, Sliced
  • as needed Shredded Coconut Or Mint Leaves For Garnish

Directions: Thai-inspired Coconut-pandan Rice Pudding With Fresh Mango Recipe

Cooking Directions

  • STEP 1.In a saucepan, combine coconut milk, pandan leaves, and jasmine rice. Bring to a boil, then reduce heat and simmer until the rice is cooked and the mixture thickens.
  • STEP 2.Stir in sugar and salt until dissolved. Remove pandan leaves.
  • STEP 3.Transfer the pudding to serving bowls and let it cool to room temperature. Refrigerate for at least 2 hours or until chilled.
  • STEP 4.Before serving, top the pudding with fresh mango slices and garnish with shredded coconut or mint leaves, if desired.

Cooking Tips

  • Make sure to rinse the jasmine rice thoroughly before cooking to remove any excess starch.
  • If you can't find fresh pandan leaves, you can use pandan extract or essence as a substitute.
  • For a creamier texture, you can add a splash of coconut cream to the pudding before chilling.

Storage and Serving

  • Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
  • Serve the coconut-pandan rice pudding chilled for the best taste and texture.
  • You can also experiment with different toppings such as sliced bananas, toasted coconut flakes, or chopped nuts.
Nutrition
value
662
calories per serving
36 g Fat8 g Protein77 g Carbs8 g FiberOther

Current Totals

  • Fat
    36g
  • Protein
    8g
  • Carbs
    77g
  • Fiber
    8g

MacroNutrients

  • Carbs
    77g
  • Protein
    8g
  • Fiber
    8g

Fats

  • Fat
    36g

Vitamins & Minerals

  • Calcium
    22mg
  • Iron
    4mg
  • Vitamin A
    1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    33mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    58mg
  • Manganese
    < 1mg
  • Phosphorus
    151mg
  • Selenium
    5mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp