Ingredients
EN LA COCINA
COCONUT AND MANGO RICE PUDDING
Give grandma’ s classic dessert a tropical twist with this irresistible Coconut and Mango Rice Pudding. It’ s the perfect combo you didn’ t know you needed, blending tradition and sweetness into a festival of flavors. The secret to its creaminess is our GOYA ® Medium Grain Rice, slow-cooked with tangy GOYA ® Mango Fruit Pulp, creamy GOYA ® Coconut Milk and GOYA ® Cream of Coconut.
Make it at home and surprise both kids and grown-ups!
Total Time 45m Prep Time: 25m Yields: 8 Servings
Ingredients
1 cup: GOYA ® Medium Grain Rice 1½ cup: water
1 package( 14 oz.) GOYA ® Mango Fruit Pulp, thawed
1½ cup: GOYA ® Coconut Milk ⅓ cup: GOYA ® Cream of Coconut orange peel zest( 2 med oranges)
⅔ cup: GOYA ® Sweetened Condensed Milk
For garnish: dehydrated coconut mint leaves
Directions Step 1 Place water and rice in a medium pot and cook over medium heat. Once the water begins to evaporate, reduce the heat and stir in the remaining ingredients except the condensed milk. Cook for about 25 minutes, stirring constantly, or until the rice is soft and cooked.
Step 2 Once the rice is cooked, add the condensed milk, mix, and remove from heat. Serve warm or chilled in small cups or glasses and finish with a sprinkle of dried coconut and mint leaves.
Note: Cool completely before refrigerating. For the best taste and texture, enjoy within three days.