Put the pudding rice and coconut milk in a pan and bring briefly to the boil.
Reduce the heat, set the lid slightly ajar and let the rice simmer gently. Stir now and then so nothing sticks to the bottom.
Keep cooking until the rice pudding is soft and creamy. If it still looks too runny, leave it to stand uncovered for a moment.
Meanwhile, peel the mango and purée the flesh until smooth. Stir the maple syrup into the purée.
If you'd like to serve it lukewarm, let the finished coconut rice pudding cool briefly. Finish with the cinnamon.
To serve, spoon the coconut rice pudding into bowls and add the mango purée on top or alongside.
Good to know
So simple and yet really comforting. The rice turns gently creamy, and the mango brings fresh sweetness and colour to the glass or bowl.
Swaps
Maple syrup → date paste (more fibre, whole-fruit sweetness). Mango → passion fruit or peach (different fruit acids and a change of flavour). Coconut milk → unsweetened almond milk. Pudding rice → short-grain brown rice (more fibre, slightly nuttier texture).
Allergens
The recipe is naturally gluten-free and usually suits children as long as the sweetness stays mild. If you swap the coconut milk for almond milk, it contains tree nuts. During pregnancy it's fine when the ingredients are fresh and handled hygienically.
