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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.
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5 from 4 votes

Vegan Breakfast Mango Rice Pudding with Coconut

A tasty vegan Breakfast Mango Rice Pudding with coconut milk and shredded coconut.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Servings: 4


  • 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


  • 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.


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.