Coconut Rice Pudding with Mango

Name: Coconut Rice Pudding with Mango
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Sierra Leone
Ingredients: 160 g White Rice (rinsed); 800 ml Coconut Milk; 300 ml Water; 90 g Palm Sugar; 5 ml Vanilla Extract; 250 g Mango (peeled and diced)

This coconut rice pudding uses ingredients common in Sierra Leonean home cooking and is finished with fresh mango. It is a contemporary local-style dessert rather than a claim to one canonical national recipe.

Prep

10m

Cook

40m

Serves

Estimated

Nutrition

Per serving

739kcal

Calories

Protein

49g

Fat

75g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pudding

160g
White Rice (rinsed)
800ml
Coconut Milk
300ml
Water
90g
Palm Sugar
5ml
Vanilla Extract

Topping

250g
Mango (peeled and diced)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Combine the white rice, coconut milk, and water and bring to a gentle simmer.
02
Cook slowly, stirring often, until the rice is very tender and the pudding is thick and creamy.
03
Stir in the palm sugar until dissolved, then add the vanilla extract.
04
Spoon into bowls and top with the mango. Serve warm, or cool promptly and refrigerate.

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