Calypso Mango, Coconut and Lime rice pudding




  • ½ cup Jasmine rice

  • 1 Calypso Mango

  • ½ cup Shredded coconut

  • 1x 400g can Coconut milk or cream

  • 1 cup of water

  • Lime zest, to serve



  1. In a pot, add the rice, water, coconut milk or cream, ½ diced mango and a squeeze of lime juice.

  2. Bring this to the boil and leave to simmer, stirring frequently to prevent the rice from sticking to the pan.

  3. To toast your shredded coconut, place it in a pan on medium heat. Toss occasionally and remove from the heat once the coconut looks toasted and lightly browned.

  4. Once the rice is cooked, remove from the heat. You can eat this pudding warm or leave it to cool. Serve with the other half of the mango, lime zest and toasted shredded coconut.


Prep time: 5 minutes

Cooking time: 20 - 30 minutes

Recipe created by Charlotte from The Nutty Gritty, check out her Instagram here.

Photography and Styling by Bonnie Coumbe, visit her site here & Instagram here.

Ingredients for Calypso Mango, Coconut and Lime rice pudding

Lime Each

$0.90 ea

Ayam Coconut Cream 400ml

$2.99 ea

Chef's Choice Organic Jasmine Rice 1kg

$5.69 ea

Chef's Choice Organic Shredded Coconut 200g

$0.00 ea

Altos Margarita Limes

$0.87 ea