Get a taste of the tropics with this creamy coconut black rice pudding with fresh mango! This vegan dessert is both easy and comforting.
I don’t know about you, but I think that coconut and mango are a showstopping duo. Coconut creates a creamy backdrop for the bright and fruity kick of a ripe mango. This recipe is a riff off of the classic mango sticky rice dish which is a popular Thai dessert. Mango sticky rice features sticky rice cooked in coconut milk and served with fresh mango and is absolutely delightful.
Here, we’re spicing it up with a cardamom *spiced* black rice pudding with the same vibrant notes of coconut and mango. I find that black rice has more of a bite so this ends up being a much more satisfying dessert. And, black rice is very healthy which makes this that much more enjoyable!
What is Black Rice?
Black rice, also known as Forbidden rice or purple rice, is becoming more popular especially in the health food sphere. It was called Forbidden rice originally in China because only the nobles had access to this coveted grain. But now black rice is easily accessible which is amazing for us plebeians because it is so delicious!
How is black rice different?
Compared to white and brown rice, black rice is lower in calories, lower in carbs, and higher in protein. This also comes with a difference in flavor – black rice tends to be nuttier and chewier than normal rice. The dark purple-ish color comes from a pigment called anthocyanin which has tons of health benefits and antioxidant properties.
How do you cook black rice?
Much like regular rice, you can cook black rice in a rice cooker (preferred), on the stovetop, in an Instant Pot, or even in the oven! Black rice typically takes longer to cook because of its hull and will end up having more of a bite to it. At the same time, it won’t get mushy as easily!
Black rice can be used in both savory and sweet dishes. Popular savory renditions include rice pilaf, rice salad, and rice bowls. My family eats rice with almost every meal so we sometimes throw in some black rice with the white and brown. It adds tons of nutrition and actually turns the rice purple which is very fun 🙂
Popular sweet dishes are black rice pudding (Thai and Indonesian) and sticky black rice. Weird to think of rice in a dessert but the combination is so so satisfying!
Let’s Make Coconut Black Rice Pudding with Mango
You’ll be amazed by how simple this recipe is! All you’ll need is black rice, coconut milk, warm spices like cardamom or cinnamon, a sweetener like honey or maple syrup, and a ripe mango.
Rinse black rice once and place into rice cooker. Fill with the indicated amount of water and cook at the standard setting. You can also cook your black rice using the stovetop or Instant Pot! If you’re using a rice cooker, this will take approximately 1 hour depending on your settings.
While rice is cooking, peel and chop mango into bite-size pieces. When the rice is done cooking, remove from rice cooker and place into a medium saucepan. Pour in the coconut milk and start stirring over low heat. Cook, stirring frequently, until the coconut milk is absorbed into the rice, around 20 minutes.
Add in cardamom and sugar.
- Other spices you could add or substitute with are cinnamon, ginger, or even pumpkin pie spice – you do you! It works best if it’s a warm spice.
- Other sweeteners you could substitute with include honey or maple syrup!
- You could also add in vanilla extract or any other flavorings based on your preferences.
Stir to combine and remove from heat.
Serve warm topped with fresh mango and coconut flakes. Or, let cool to room temperature and chill in the refrigerator until ready to serve. To store, wrap tightly and store in the refrigerator for up to 4 days.
This dessert is delicious at any time of the year and is great for feeding a crowd! If you’re looking for more fruity dessert ideas, check out my Mango Crepe Cake recipe or my Mini Bananas Foster Cheesecakes!
Coconut Black Rice Pudding with Mango
- 2 cups forbidden black rice
- 2½ cups water for cooking rice
- 1 can coconut milk 13.5 oz
- ½ tsp ground cardamom or any other warm spice such as cinnamon
- 2 tbsp sugar or honey, maple syrup
- 1 mango
- coconut flakes for serving
- Rinse black rice once and place into rice cooker. Fill with the indicated amount of water and cook at the standard setting.
- While rice is cooking, peel and chop mango into bite-size pieces.
- When the rice is done cooking, remove from rice cooker and place into a saucepan. Pour in the coconut milk and start stirring over low heat. Cook, stirring frequently, until the coconut milk is absorbed into the rice, around 20 minutes.
- Add in cardamom and sugar. Stir to combine and remove from heat.
- Serve warm, topped with fresh mango and coconut flakes. To store, let cool, wrap tightly, and store in the refrigerator.