White Chocolate, Coconut Rice Pudding with Caramelized Mango

White Chocolate, Coconut Rice Pudding with Carmelized Mango

Caramelized Coconut:

  • 1 coconut
  • 1 tablespoon confectioners’ sugar

 Rice Pudding:

  • ¾ cup short grain rice
  • ¼ cup granulated sugar
  • 2 fresh or dried kaffir lime leaves
  • 2 cardamom pods, lightly crushed
  • A pinch of salt
  • 1 2/3 cups skim milk
  • 1 ½ cups coconut milk
  • 1 cup white chocolate, chopped

 ango Compote:

  • ½ cup plus 2 tablespoons granulated sugar
  • 2 mangoes – peeled, pit removed and sliced
  • ½ teaspoon dried pink peppercorns, lightly crushed
  • Freshly squeezed juice and grated zest of 1 lime


Preheat oven to 325 degrees F. Grease and line a baking sheet with baking parchment. Begin by preparing the caramelized coconut. Crack open the coconut, drain the coconut water into a jug/pitcher and using a vegetable peeler to cu the flesh into fine strips. Spread the coconut on the prepared baking sheet and dust with confectioners’ sugar. Bake on the middle rack for 3-4 minutes until golden and starting to caramelize. Remove from the oven and set aside to cool.

To make the rice pudding, put the rice in a fine sieve/strainer and rinse under cold running water for 3 minutes to get rid of any starch. Transfer the drained rice to a heavy-bottomed saucepan or pot, add ¼ cup of the sugar, the kaffir lime leaves, crushed cardamom pods and salt. Add 1 ¼ cups of the skim milk and bring to a boil, stirring occasionally. Reduce the heat and gently simmer until almost all of the milk has been absorbed. Gradually add the remaining skim milk and coconut milk, stirring frequently. When almost all of the milk has been absorbed and the rice is tender, remove the pan from the heat. Take out the kaffir lime leaves and cardamom pods, add the chopped white chocolate and stir to melt.

To make the mango compote, tip the sugar into a small heavy-bottomed frying pan/skillet set over low-medium heat. Add 1 tablespoon of water and dissolve the sugar without stirring. Bring to a boil and continue to cook until the sugar becomes an amber-colored caramel. Swirl the pan if necessary to ensure the caramel cooks evenly. Add the sliced mangoes, peppercorns and lime juice and zest. Cook until the mango has softened and infused with lime and spice.

Serve the rice pudding in small glass bowls with the mango compote on top, garnished with the caramelized coconut.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.


Rice Pudding

Rice pudding is always a favorite.


  • ½ cup uncooked rice
  • 3 cups milk
  • ½ cup raisins
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon butter
  • 1 (6 oz.) package instant vanilla pudding

In a saucepan, bring 1 cup of milk to a boil. Stir in rice, raisins, and butter. Cover and cook until milk is absorbed. Combine pudding and 2 cups of milk along with cinnamon and nutmeg; stir until mixture thickens. Add to rice and raisin mixture. Spoon into serving bowls and sprinkle with cinnamon. Serve warm or chilled.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.


Southern Rice Pudding

Easy and delicious Rice Pudding recipe.

Southern Rice Pudding blog
Don’t leave out the lemon. It makes a difference in the flavor.


  •  1 cup uncooked rice
    4 cups milk
    2 tablespoon butter or margarine
    4 eggs
    Grated rind of 1 lemon
    ¼ teaspoon ground cinnamon
    Dash mace or nutmeg

Soak rice in 2 cups milk for 2 hours. Add remaining milk to rice and cook over low heat 20-30 minutes or until tender. Set aside to cool. Preheat oven to 350 degrees F. Butter 2 quart casserole dish. Work 2 tablespoons butter or margarine until soft, then work in sugar thoroughly. Beat eggs until frothy, add sugar mixture and rice. Flavor with lemon rind, cinnamon, mace or nutmeg. Pour into casserole dish, bake 45 minutes. Serve warm or cold, plain or with cream and sugar. Serves 6-8.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.  www.thasc.com

Like Us On Facebook  www.facebook.com/thasc1977