• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Plated Cravings logo

  • Recipe Index
  • Air Fryer
  • German Food
  • About
    • Contact
    • How to Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • Air Fryer
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Air Fryer
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Recipes > Breakfast & Brunch

    Vegan Breakfast Mango Rice Pudding with Coconut

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 04/06/16 · Updated: 06/14/17 · This post may contain affiliate links

    This vegan Breakfast Mango Rice Pudding with Coconut makes a perfect treat in the morning!

    This vegan Breakfast Mango Rice Pudding with Coconut makes a perfect treat in the morning!

    Using coconut milk instead of dairy gives the rice a great flavor without having to sacrifice creaminess and agave syrup makes a sweet but healthier alternative to sugar. And who doesn’t love dessert for breakfast!

    On the weekend, I love things like my Cherry French Toast Casserole or these cute Cheesy Mexican Toast Cups but I want to eat healthier during the week.

    I love fresh fruit in the morning but I’m a bit on the lazy side :-) These vegan Breakfast Mango Rice Puddings can be made in advance and stored in the fridge. If you like your rice pudding hot just pop it in the microwave and add the mango topic later.

    The combination of hot rice and cold mango tastes great – refreshing and heartwarming at the same time!

    CoconutRicePudding3

    I’m not really a morning person, I would love to wake up and feel awake but I have to admit the snooze function on my phone is probably the most used one.

    I need my cup of coffee in the morning to get going and a few minutes after it’s empty I’m ready for breakfast.

    Waking up to a ready-made bowl of Mango Rice Pudding makes my mornings much easier!

    – Julia

    This vegan Mango Rice Pudding with Coconut makes a perfect breakfast or brunch treat. Can be made in advance and tastes great cold!

    A jar with vegan breakfast mango rice pudding with coconut garnished with a slice of lime, mint and mango on a wooden cutting board. There's another jar of pudding in the background next to some spoons and halved limes.
    Servings: 4

    Vegan Breakfast Mango Rice Pudding with Coconut

    A tasty vegan Breakfast Mango Rice Pudding with coconut milk and shredded coconut.
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Course: Breakfast
    Author: Julia Foerster
    5 from 4 votes
    Print PIN RECIPE Rate

    Ingredients

    • 1 1/4 cup coconut milk
    • 1 cup water
    • 1/2 cup short grain white rice, (e.g. Arborio rice)
    • 3 tbsp agave syrup
    • 1 pinch of salt
    • 4 tbsp shredded coconut
    • 1 mango
    • 1 tbsp lime juice
    Prevent your screen from going dark

    Instructions

    • In a medium saucepan bring the water, 1 cup coconut milk and a pinch of salt to a boil. Add the rice, reduce the heat to low, cover and cook for 25 minutes. Stir frequently.
    • In the meantime cut the mango. Put it on your cutting board stem end down, place your knife about 1/4 inch from the widest center line (to cut beside the core) and cut down through, then repeat this cut on the other side. Now cut parallel slices into the mango but don't cut through the skin. Turn the mango one quarter and cut another set of parallel slices. Use a large spoon to scoop the mango slices out of the skin.
    • Puree half of the mango slices with 1/4 cup coconut milk, lime juice, and 1 tbsp of the agave syrup.
    • In a small pan on low to medium heat toast the shredded coconut without any oil for a few minutes until it becomes golden brown and aromatic. Be careful not to burn the coconut.
    • When the coconut rice is done turn off the heat and add 2 tbsp agave syrup to the rice. Mix in the toasted shredded coconut and make a taste test. If it's not sweet enough for you add a little bit more agave syrup. Divide the coconut rice between bowls and top with pureed mango. Then add a few of the sliced mango to each bowl.
    • You can serve my breakfast mango rice pudding warm or cold. If you want to make it in advance just cover the bowls with plastic wrap and keep in the fridge for up to 2 days.

    Notes

    If you feel that the liquid has soaked up during the cooking process and the rice isn't cooked, add more water to get the consistency you like. Different brands of rice cook differently.
    If you want to heat up the rice pudding in the morning, store the mango puree and the rice pudding in different containers. Pop the rice pudding in the microwave in the morning and add the mango puree later.
    You can use canned mango but I would suggest to leave out the agave syrup in the puree if your can contains extra sugar.
    Did you Make this Recipe? Tag me Today!Share it on Instagram and tag @platedcravings or #platedcravings!
    « Easy 1-Minute Feta Cheese Dip
    Cheesy Mexican Toast Cups »

    Plated Cravings owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my Disclosure and Privacy Policy. As an Amazon Associate I earn from qualifying purchases.

    Reader Interactions

    Comments

    1. Katrina says

      December 11, 2020 at 4:20 pm

      Does this freeze well?

      Reply
    2. Z Paul Reynolds says

      October 25, 2020 at 2:47 pm

      5 stars
      Excellent! I made this for some friends of mine who are vegan a couple of years ago and they’ve asked me several times since then to make it again for them. The great thing is that all of our “non-vegan” friends like it too!

      Reply
    3. Jill says

      April 13, 2016 at 5:39 am

      5 stars
      Hello! I was wondering is the conocut milk the canned variety or type that comes in the box. All I have on hand is a carton of coconut milk, would that work out okay?

      Reply
      • Julia says

        April 13, 2016 at 7:38 am

        Hey Jill, boxed real coconut milk works fine. You can use canned or boxed coconut milk for this recipe. I often use Aroy-D coconut milk which comes in a carton. In my opinion the only difference between canned and boxed is that the boxed often lacks a bit of flavor. If you mean something like Silk Coconutmilk I would omit the added water and use only Silk (2 cups for the rice pudding) but I haven’t tried this recipe with Silk. I hope that helps!

        Reply
    4. Michelle @ The Last Food Blog says

      April 09, 2016 at 1:59 pm

      5 stars
      These look so lovely Julia! I’m not a morning person either but these are definitely worth getting up early for x

      Reply
      • Julia says

        April 12, 2016 at 10:38 am

        Thanks, Michelle! They are definitely worth it :-)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!

    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

    Favorite Recipes

    • Black Forest Cake
    • Brioche French Toast
    • Butterscotch Cookies
    • Blueberry Bread
    • Easy Creme Brulee Recipe
    • Chocolate Mousse Cake

    Top Posts

    • Moist Lemon Cake Recipe
    • Air Fryer Donuts
    • Air Fryer Onion Rings
    • Apple Strudel Recipe
    • Air Fryer Chicken Wings
    • Oven Roasted Potatoes

    Footer

    ^ back to top

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy

    As Featured On

    Press Images

    Contact

    • Contact
    • Work with us

    Copyright © 2022 Plated Cravings