Sweet Coconut Rice with Strawberries and Mangoes

Sweet and creamy coconut rice paired with tangy mango and tart strawberries is such a delicious and tropical combination!

I am not exaggerating when I say that coconut is my favorite flavor. It literally is my favorite. I could eat coconut all day, sweet or savory.

I first had something similar to this dish years ago at an Asian fusion restaurant my husband and I went to for our anniversary. It has since become one of my favorite desserts, and now if I see it on any menu I cannot wait until the end of the meal so I can devour it.

It becomes sort of a tropical rice pudding. It’s sort of slightly sweet but not cloying on your tongue, it’s warm and comforting, and when you get a little bite of the tart fruit mixed with creamy coconut sauce… Really, it just doesn’t get better.

To get started, I put 1/2 of basmati rice in a sauce pan along with 1/2 cup of coconut milk, 1/2 cup of water, and 1/4 cup of sugar. I brought it to a low boil/simmer and then covered it, turned it on low and left it to cook for about 15 minutes.

This amount will give you about 2 servings of this dessert. If you want to up the serving size just remember that rice is almost always 2:1 ratio. For every 1 cup of rice, you want 2 cups of liquid.

Next, in another saucepan I combined the remaining coconut milk, with 1/4 cup of sugar and simmered it for about 5 minutes until it was nice and thick and creamy. By this time the smell of sweet coconut was everywhere and I started to feel like a tropical vacation was in order.

When the rice was done cooking, I turned the heat off and let it sit for about 5 minutes. In the meantime I thinly sliced a mango and a few strawberries.

To get the best looking mango slices, I use a fruit peeler and peel the skin off the mango. Then I cut the fruit off each side and slice.

When you’re ready to put it together, mold the rice into a small bowl and pack it down lightly. When you turn the mold over, the rice should slip out easily. Top it with the creamy coconut sauce and a sprinkle of black sesame seeds.

I am always blown away by how amazing this tastes with the use of just a few simple ingredients. Give it a try, and I think you’ll find it will soon become one of your favorite desserts as well!


Sweet Coconut Rice with Strawberries and Mangoes 

Prep time: 5 mins   Cook time: 15 mins

Yield: 2 servings


1/2 cup basmati rice

1/2 cup water

1 can coconut milk

1/2 cup sugar, divided

2 tsps black sesame seeds

1 mango

2 strawberries


To begin, in a saucepan combine rice, water, 1/4 cup of sugar  and 1/2 cup of the coconut milk. Bring to a low boil, cover and continue cooking on low for 15 minutes. Meanwhile, in another saucepan combine the remaining coconut milk with the other 1/4 cup of sugar and simmer on medium heat for about 5 minutes, stirring occasionally to avoid scorching. Next, slice mango and strawberries. When the rice is done, serve topped with creamy coconut sauce and black sesame seeds sprinkled over top. Enjoy!

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