Mango and coconut brown rice pudding

  • Serves 4

This eastern-style pudding is warming and filling and best served on a cold winter's day, if you ask us

Mango rice pudding

Recipe and image courtesy of Waitrose & Partners



  • Dairy free coconut drink 800ml, or similar
  • Brown basmati rice 100g
  • Vanilla powder ½ tsp
  • Ripe mango 1 pack, skinned and stoned
  • Desiccated coconut 1-2 tbsp


  • Step 1

    Place the dairy-free coconut drink, rice and vanilla powder in a heavy-based saucepan and cook gently for 45 minutes, stirring regularly until the milk has been absorbed and the rice is soft.

  • Step 2

    Thinly slice the mangoes and whizz half until smooth.

  • Step 3

    Toast the coconut in a small non-stick frying pan for 2-3 minutes until golden.

  • Step 4

    Ripple the puréed mango through the rice pudding and spoon into small bowls. Scatter over the remaining mango pieces and the toasted coconut and serve.

Cook’s tip

For a very soft pudding, add more liquid and cook for up to an hour.

This works equally well served chilled. Allow the rice pudding to cool then chill until ready to assemble.