Mango-Toasted Coconut Rice Pudding

Yield: 16 dessert servings


  • 4 lb. Reser’s Rice Pudding (71117.03031)
  • 2 cups Reser’s Mango Chunks (79453.73928), drained of syrup
  • 1 each 14 oz. can Coconut milk (not lite)
  • ½ cup Mango syrup, reserved
  • 2 cups Coconut shredded, toasted in 325°F oven
  • 1 ½ cups Reser’s Diced Mangoes (79453.17029), drained of syrup


  1. In a blender, puree coconut milk, Reser’s Mango Chunks and mango syrup until smooth and refrigerate.
  2. Toast coconut shreds on parchment and set aside to cool.
  3. In a large bowl, place 4 oz Reser’s Rice Pudding in middle.
  4. Drizzle coconut mango sauce around pudding.
  5. Garnish the sauce with Reser’s Diced Mangoes and the Reser’s Rice Pudding with toasted coconut shreds.