I used to think rice pudding was a winter thing cozy, heavy, and always loaded with sugar. But one hot July night, I had leftover jasmine rice, a can of coconut milk, and a ripe mango on the counter. I gave it a tropical twist, and suddenly rice pudding felt like summer. Creamy, cool, just sweet enough now it’s my go-to when I want something refreshing and comforting all at once.

Ingredients:

• 1 cup cooked jasmine or basmati rice (preferably chilled)

• 1 cup canned full-fat coconut milk

• ¼ cup almond milk (or more coconut milk)

• 2 tbsp maple syrup or honey (adjust to taste)

• ½ tsp vanilla extract

• Pinch of sea salt

• ½ cup diced ripe mango + extra for topping

• Optional: shredded coconut, lime zest, or mint for garnish

Instructions:

1. Warm the base: In a saucepan, combine cooked rice, coconut milk, almond milk, maple syrup, vanilla, and sea salt.

2. Simmer: Heat over medium, stirring gently for 8–10 minutes until creamy and thickened to your liking.

3. Add mango: Stir in diced mango and remove from heat. Let it cool slightly.

4. Chill or serve warm: Spoon into jars or bowls. Chill for at least 30 minutes for a cold version, or serve warm if you’re craving comfort.

5. Garnish: Top with more fresh mango, coconut flakes, or a touch of lime zest for a pop of flavor.

Sarah’s Tips:

• Make ahead: Perfect for prepping the night before. It thickens as it chills!

• Extra protein? Stir in a spoonful of collagen or protein powder while it’s still warm.

• Mango not in season? Use thawed frozen mango or sub diced pineapple or banana.

Nutrition (Per Serving – based on 4 servings):

• Calories: 260

• Carbohydrates: 28g

• Sugars: 10g

• Protein: 3g

• Fat: 15g

• Fiber: 2g