This Coconut Rice Pudding with Mango Spheres is a perfect dessert for Valentine’s Day or any occasion when you want to wow your loved one.
And just like that, welcome to February!
Are you excited for Valentine’s Day? I sure am because I am a holiday loving type. The type that tries and makes a memory out of every moment, sets traditions and stays up way too late making a crafty mess of my house. Anyone else?
So, in honor of the upcoming Valentine’s Day, I made this Coconut Rice Pudding with Mango Spheres! Elegant, unique, but pretty easy. I love it. The idea of mango spheres came to me, when I was exploring a world of molecular gastronomy in my own kitchen playing with Molecule-R Cuisine Kit that I received for Christmas. And last week I dedicated a whole post about my experience and in particular with spherification technique. There is full guide with step-by-step instructions on how to create these fun spheres filled with mango juice using just a few simple tools.
The spheres burst releasing a delicious juice of tropical mango, which pairs perfectly with creamy coconut rice pudding. The passion fruit adds a nice crunchy texture and tropical sweetness. This dessert is multi-sensory on so many levels which makes it completely addictive!
It’s one of my favorite desserts because it reminds me of the coconut pudding I tasted in Mauritius that was served with sliced mango and passion fruit. I couldn’t tell you how many bowls of that stuff I ate on the trip!
For this recipe I used arborio rice, which is Italian type of rice used for risotto. It has amazing chewy texture and so much natural starch that it makes the pudding extra creamy. It’s a perfect choice because I always have half of the box left in the cupboard after making a risotto.
As for the rice pudding, I took my favorite recipe and adapted it a little by adding coconut milk. It gives the pudding a delicious tropical twist and creaminess. You can make the pudding with all coconut milk if you like. You might want to add a little water though, as it’s thicker than regular milk.
Another wonderful part of this recipe is that the mango spheres can be prepared several hours in advance and stored inside the jar filled with mango juice. You can also definitely make the coconut pudding the night before, as it tastes best when thoroughly chilled. Just garnish it with the spheres, passion fruit and lime zest before serving and have a beautiful, plated dessert that wows your loved ones.
- 1 egg yolk
- 2 tbsp milk
- 1 can full-fat coconut milk
- 2¾ cup milk
- 1 tbsp butter
- ⅓ cup arborio rice
- ¼ cup white sugar
- pinch of salt
- ⅛ tsp vanilla extract
- Beat the egg yolk with two tablespoons of milk and set aside.
- Combine 2¾ cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low.
- Melt butter in a separate saucepan over medium heat.
- Stir in rice and cook for 1 minute stirring.
- Pour in ¼ cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy.
- Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
- Towards the end you can start adding ½ cup of milk to speed up the process.
- Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk and milk mixture until completely incorporated and the mixture is custard color, about 1 minute.
- Whisk in vanilla.
- Let the pudding cool for 10-15 minutes, then ladle into serving glasses.
- Let the glasses stand on the kitchen counter until pudding is room temperature and cover them with plastic wrap.
- Refrigerate until well-chilled, at least 4 hours.
- Garnish with mango spheres, passion fruit and lime zest.