Mango and Coconut Rice Pudding Pops Recipe
Table of Contents
Looking for a cool, creamy treat with a tropical twist? These Mango and Coconut Rice Pudding Pops combine the comforting richness of rice pudding with the fruity sweetness of mango and the mellow creaminess of coconut milk. They’re an ideal make-ahead summer dessert or snack—dairy-free, refreshing, and kid-friendly.
This recipe transforms leftover rice into a delightful frozen treat that’s naturally sweetened and bursting with flavor. Whether you’re craving something exotic or just want to try a fun twist on traditional rice pudding, these pudding pops deliver both taste and texture in every bite.
Mango and Coconut Rice Pudding Pops Recipe Ingredients
- 1 cup cooked white rice (short grain or jasmine preferred)
- 1 ½ cups full-fat coconut milk
- ¼ cup maple syrup or honey (adjust to taste)
- ½ teaspoon pure vanilla extract
- 1 ½ cups fresh or frozen mango chunks
- 1 tablespoon lime juice
- Pinch of salt
Mango and Coconut Rice Pudding Pops Recipe Directions
- Add the mango chunks, lime juice to a blender or food processor. If the mango isn’t sweet to your liking, add one to two tablespoons of maple syrup. Blend until smooth. Set aside.
- In a medium saucepan over medium heat, combine the cooked rice, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Stir well and let it simmer for 10–12 minutes, stirring occasionally, until the mixture thickens into a creamy rice pudding consistency.
- Remove from the heat and let it cool for about 15–20 minutes. The pudding should be thick but not dry. Add a splash of coconut milk if it becomes too stiff.
- In your popsicle molds, layer the coconut rice pudding and mango puree. You can alternate them for a marbled effect or keep them separated for a beautiful two-tone look. Use a skewer or knife to gently swirl the layers if desired.
- Insert sticks and freeze for at least 6 hours or overnight until completely solid.
- To remove the pops from the mold, run warm water over the outside for a few seconds and gently wiggle the sticks until they release.
Recipe Tips
- For best results, use ripe mangoes, which are naturally sweeter and less fibrous.
- Short-grain rice makes the creamiest pudding, but you can also use leftover jasmine or basmati rice in a pinch.
- Stick to maple syrup and skip honey for a fully plant-based treat.
- For extra fun, mix in shredded coconut, diced mango, or chopped toasted cashews before freezing.
- Wrap finished pops individually in parchment paper and store in a freezer bag to prevent freezer burn and sticking.
Final Note
Whether you’re hosting a summer party or just want a satisfying treat after dinner, these pudding pops are a unique and healthy twist on classic frozen desserts. Try these Mango Coconut Rice Pudding Pops and bring island vibes straight to your home!
Eager to learn more rice recipes? Feel free to check out our collection.
