Talk about maximum taste with minimal effort!  This coconut rice pudding is the perfect light dessert on a warm, sunny day.  With just five ingredients and five steps, there's no reason not to try it!

Thai Coconut Rice Pudding with Mangos


  • 1 can coconut milk (unsweetened, can use reduced fat if desired)
  • 2 cups skim milk (or whole milk if preferred)
  • 1 1/2 cup jasmine or basmati rice
  • 1/3 cup granulated sugar
  • 1 mango, sliced in strips

  1. Combine the coconut milk and skim milk in a saucepan and bring just barely to a boil
  2. Add the rice, reduce the heat to low, and simmer for approximately 25 minutes until most of the liquid has been absorbed and stirring often
  3. Remove from heat and stir the sugar into the thickened rice, then set aside to cool
  4. Put the rice into a container with a lid and place in the refrigerator to cool 3-4 hours
  5. When the rice is cool, place it on a serving dish and present the sliced mangos next to the rice, then serve.
I may or may not have tasted some of the rice when it was cooling to room temperature, and it was delicious warm as well!