Have you ever craved a dessert that’s both indulgent and guilt-free? Look no further than this mango coconut rice pudding gluten-free recipe. It’s a tropical twist on a classic comfort food that will transport your taste buds to paradise while keeping your dietary needs in check.
This celiac pudding is not only delicious but also accommodates those with gluten sensitivities. The combination of creamy coconut, sweet mango, and tender rice creates a symphony of flavors that’s hard to resist. Let’s dive into this easy-to-make, gluten-free dessert that’s perfect for any occasion.
Ingredients List
- 1 cup short-grain white rice (arborio works well)
- 2 cups coconut milk
- 1 cup water
- 1/4 cup honey (or maple syrup for vegan option)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 ripe mangoes, diced
- 1/4 cup unsweetened shredded coconut
- Optional: Cinnamon or cardamom to taste
For a nuttier flavor, consider substituting the white rice with brown rice. If mangoes aren’t in season, frozen mango chunks work just as well. The beauty of this mango coconut rice pudding gluten-free recipe lies in its versatility.
Timing
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
This recipe takes about 40 minutes from start to finish, which is 25% faster than traditional rice pudding recipes. The quick cooking time makes it perfect for a weeknight treat or a last-minute dessert for unexpected guests.
Step-by-Step Instructions
Step 1: Prepare the Rice
Rinse the rice in cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too gummy.
Step 2: Cook the Rice
- In a medium saucepan, combine the rice, coconut milk, water, and salt.
- Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.
Step 3: Add Sweetness and Flavor
Stir in the honey and vanilla extract. If using cinnamon or cardamom, add it now. Cook for an additional 2-3 minutes, stirring constantly, until the pudding reaches your desired consistency.
Step 4: Prepare the Mango
While the rice is cooking, peel and dice the mangoes. Set aside half for topping and gently fold the other half into the warm rice pudding.
Step 5: Toast the Coconut
In a dry skillet over medium heat, toast the shredded coconut until golden brown, about 2-3 minutes. Watch carefully as it can burn quickly!
Step 6: Serve and Garnish
Spoon the mango coconut rice pudding gluten-free into bowls. Top with the reserved diced mango and toasted coconut. Serve warm or chilled, depending on your preference.
Nutritional Information
Per serving (1/4 of recipe):
- Calories: 320
- Fat: 14g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Sugar: 24g (mostly from natural sources)
This mango coconut rice pudding gluten-free is not only a treat for your taste buds but also provides essential nutrients. Mangoes are rich in vitamins A and C, while coconut offers healthy fats and fiber. Compared to traditional dairy-based rice puddings, this version has 30% less saturated fat and is suitable for those with lactose intolerance.
Healthier Alternatives for the Recipe
To make this dessert even more nutritious, consider these modifications:
- Use brown rice instead of white for added fiber and nutrients.
- Replace honey with stevia or monk fruit sweetener to reduce sugar content.
- Add chia seeds or ground flaxseed for an omega-3 boost.
- Incorporate diced pineapple or papaya for additional tropical flavors and vitamins.
Serving Suggestions
Elevate your mango coconut rice pudding experience with these creative serving ideas:
- Layer the pudding with fresh fruit in a parfait glass for an elegant presentation.
- Serve in hollowed-out coconut halves for a fun, tropical touch.
- Top with a scoop of dairy-free coconut ice cream for an extra indulgent dessert.
- Garnish with edible flowers like pansies or violets for a stunning visual appeal.
Common Mistakes to Avoid
- Overcooking the rice: This can lead to a mushy texture. Aim for tender but still distinct grains.
- Using unripe mangoes: Ensure your mangoes are fully ripe for the best flavor and natural sweetness.
- Skipping the rice rinsing step: This crucial step prevents a gummy consistency in your pudding.
- Forgetting to stir: Regular stirring, especially towards the end of cooking, prevents the pudding from sticking to the bottom of the pan.
Storing Tips for the Recipe
To keep your mango coconut rice pudding fresh and delicious:
- Store in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of coconut milk to restore creaminess.
- For a make-ahead option, prepare the rice pudding base and store separately from the diced mango. Combine just before serving.
- Freeze individual portions for up to 1 month. Thaw overnight in the refrigerator before serving.
Conclusion
This mango coconut rice pudding is more than just a gluten-free dessert; it’s a celebration of tropical flavors that anyone can enjoy. Its creamy texture, balanced sweetness, and exotic twist make it a standout dish for both everyday indulgence and special occasions.
We’d love to hear about your experience with this recipe! Did you try any variations? Share your thoughts and photos in the comments below. And don’t forget to explore our other gluten-free dessert recipes for more delicious inspiration!
