Toasted Coconut Rice Custard with Mango
Creamy coconut rice custard gets a toasted sugar crust and a fresh mango finish.
Prep: 10 · Cook: 30 · Total: 40 · Serves: 6 · Difficulty: Medium · Rating: 4.9/5 (118 reviews)
INSPIRED BY
Rice custards across Southeast Asia inspired the coconut and mango pairing, while classic stovetop pudding techniques keep the texture silky. Toasted coconut adds a little contrast at the finish.
Story
I wanted a dessert that could feel like comfort food and vacation at the same time, so I started with a humble pot of rice. Coconut milk and cardamom make the kitchen smell like a bakery tucked beside a beach. Theo would call the toasted coconut a stunt, but he always takes the bowl with the most on top. Serve it warm for a soft spoonful or chill it and let the custard settle into its proper silkiness.
By Theo
Ingredients
- 1/2 cup jasmine rice
- 1 cup water
- 1 can coconut milk
- 1 cup whole milk
- 1/3 cup granulated sugar
- 1/4 tsp ground cardamom
- 1/4 tsp kosher salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened shredded coconut
- 1 ripe mango, diced
- 1 lime, cut into wedges
Instructions
- Combine the rice and water in a saucepan. Bring to a simmer, cover, and cook for 12 minutes until the rice is tender and the water is absorbed.
- Whisk the coconut milk, whole milk, sugar, cardamom, and salt into the cooked rice. Warm over medium heat until steaming, but do not let it boil hard.
- Whisk the eggs in a bowl. Slowly ladle in 1 cup of the hot rice mixture while whisking constantly, then pour the tempered eggs back into the saucepan.
- Cook over medium-low heat for 6 to 8 minutes, stirring constantly, until the custard thickens enough to coat a spoon. Stir in the vanilla.
- Spoon the custard into six shallow bowls. Sprinkle the shredded coconut over a dry skillet and toast for 2 minutes until pale golden and fragrant.
- Top each bowl with toasted coconut and diced mango. Serve warm with lime wedges, or chill for at least 2 hours for a firmer custard.
Chef Tips
- Keep the heat gentle after adding the eggs so the custard stays smooth instead of turning scrambled.
- Full-fat coconut milk gives the richest texture; shake the can well before opening.
- Toast the coconut just before serving for the best aroma and crunch.
- If the custard thickens too much in the refrigerator, loosen each portion with a splash of milk.
Cook's Notes
- **Smooth custard:** Temper the eggs slowly and keep stirring once they return to the saucepan.
- **Mango choice:** The fruit should yield slightly when pressed and smell fragrant near the stem.
- **Make-ahead:** Refrigerate covered for up to 2 days and add coconut and mango just before serving.
- **Dairy-free option:** Use an extra cup of coconut milk in place of the whole milk.