Cinnamon-Coconut Rice Pudding with Mango Puree

I got a new cookbook in the mail and when I saw this recipe,  I couldn't wait to try it! Originally, the recipe was coconut rice pudding with Apricot Puree. It reminded me of a favorite Thai dish, coconut sticky rice with mango. It also reminded me of a Puerto Rican dessert, arroz con dulce which has cinnamon. So I decided to make a few changes, use mango instead of apricot and add some cinnamon. Here's the recipe...I hope you and your little one enjoy it as much as we did!


1 cup of water
1/2 cup of jasmine rice
3/4 cup of coconut milk
1 stick of cinnamon
1 tsp of ground cinnamon
Mango Puree


In a saucepan over medium-high heat, combine the rice and water and bring to a boil.
Reduce the heat to low, cover and simmer gently, stirring occasionally, until liquid is absorbed and the rice is soft and creamy (15-20 min). Remove from heat and stir in the coconut milk and add the cinnamon stick. Let it cool.
Once cooled, discard the cinnamon stick. Transfer to a food processor or blender (I use a hand blender) and process until smooth and creamy.
Top with mango or any other fruit puree (I recommend peach or apricot).


This recipe will keep for 3 days in the refrigerator or 3 months in the freezer.


For Adults:
Add sugar to taste.
Leave the mango in cubes or chunks.
You can skip the food processor.
Add some toasted coconut flakes!

A picture taken with my phone of the mold I used to freeze the pudding.