Coconut Mango Rice Pudding Bowl (vegan | gluten-free)

On a recent trip to Thailand, I fell in love with the food, particularly the dessert. On almost every street corner stood a little shack with wheels selling hand-made coconut rice pudding with freshly sliced mangoes, crispy fried rice and maybe a cheeky dollop of coconut ice cream. I couldn’t get enough of this and now that I’m back home, I’m sad that I don’t have a vendor selling it at every tube station I enter/exit. It’s a sorry state of affairs.


Well no point in crying about it, I need to take action- and that’s exactly what I did today, took action. Well when I say I acted, I basically made my own version at home.

I didn’t really ask for a recipe while I was in Thailand but I think my ingredients are pretty accurate because this tastes just as good. Ok maybe not just as good, nor exactly the same for that matter, but it still did the job!


Serving size:

Serves 6


  • 100g white rice
  • 400ml coconut milk
  • 400ml soya milk
  • 60g sugar
  • 2 mangoes sliced


  1. In a saucepan, combine the rice, milk and sugar and bring to the boil.
  2. Allow to simmer for 30 minutes on a gentle heat, stirring occasionally.
  3. When the rice is al dente and the pudding has thickened, remove from the heat and allow to cool.
  4. Top with the sliced mango.

Feel free to top with a scoop of ice cream, coconut chips and some rice crispies to give you a real taste of Thailand. A word of warning, I couldn’t eat just one.

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