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Serves 6

1 can coconut milk (unsweetened)

2 cups whole milk

1 1⁄3 cup white basmati rice

1⁄3 cup sugar

2 mangos, peeled and chopped

1 lime, zest and juice

1 tablespoon sugar

few springs thai basil, leaves removed

  1. Heat the coconut milk and whole milk until they are just below a boil
  2. Add the basmati rice and keep at a low simmer, stirring frequently, until the pudding has thickened and the rice is tender, about 25 minutes
  3. Remove from heat and stir in the sugar. Let cool to room temperature and chill in the refrigerator, at least 4 hours.
  4. Just before you’re ready to serve, place the mangos, lime zest, lime juice, and sugar in a mixing bowl. Cut the basil into thin strips and add to the mix. Give it all a stir and let sit 10 to 15 minutes
  5. Serve the chilled coconut pudding with a healthy spoonful of the mangos on top.


Photography by Kevin Norris

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