Photo: Jonas Ducker
Coconut Rice Pudding
9 ingredients
Serves 8.
openrecipes
To slice a mango neatly, stand the fruit on its side on a cutting board. Using a long, sharp knife, slice lengthwise slightly off-center (so you just graze the large pit), cutting off all the flesh from one side of the pit in a single large piece. Repeat on the other side of the pit. Carefully peel away the skin from each piece and then slice the flesh. Alternatively, use a mango pitter to remove the pit.
Estimated Nutrition (whole recipe, rough)
882
Calories
23g
Protein
41g
Fat
108g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Mango | 1 cup diced (165g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 eggs
- 1 2/3 cups milk
- 1/2 cup firmly packed light brown sugar
- 1 tsp. ground cinnamon
- 1/8 tsp. salt
- 1 tsp. vanilla extract
- 1 1/2 cups long-grain white rice
- 2/3 cup sweetened shredded dried coconut, plus toasted coconut for serving
- 1 large mango, peeled, pitted and sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes