Coconut Mango Rice Pudding Paletas
Yield: 6–8 popsicles
Adapted from the Kitchn via Saveur
Ingredients:
Half a can coconut milk, shaken (about 8 ounces)
1/2 cup milk
1 vanilla bean, split lengthwise
1/2 cup arborio rice
Half a can sweetened condensed milk (about 7 ounces)
1 cup water
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 mango, diced
Instructions:
Combine the coconut milk and regular milk in a large saucepan. Scrape the seeds from the split vanilla bean into the milk and add the bean pod. Stir in the arborio rice and bring the mixture to a gentle simmer over medium heat. Once it reaches a light boil, reduce the heat to low and simmer, stirring occasionally, until the rice is tender, about 20–25 minutes.
Remove the pan from heat. Discard the vanilla bean pod, then stir in the sweetened condensed milk, water, vanilla extract and salt until the mixture is smooth and well combined. Fold in the diced mango.
Pour the rice pudding mixture into popsicle molds, insert sticks and freeze until solid, at least several hours or overnight for best results.
Storage tips:
Extra coconut milk freezes well in a sealed plastic bag for later use. Any leftover sweetened condensed milk keeps in the refrigerator and makes a great addition to coffee or desserts.
These paletas are a creamy, tropical twist on classic arroz con leche—refreshing, sweet and textured with tender rice and chunks of mango. They make a standout summer treat when you want something cool with a comforting, familiar flavor.