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Milk Street Recipe
Milk Street Bowtie Senegalese Mango and Coconut Rice Pudding

Senegalese Mango and Coconut Rice Pudding

1 hour plus cooling

Free

Senegalese coconut rice pudding—called sombi—usually has a porridge-like consistency and is eaten as a snack or for breakfast. We preferred it a little thicker and enjoyed it as dessert, so we adapted Pierre Thiam's recipe from his book “Yolele!” and paired it with diced mango that is gently cooked in caramelized honey. This recipe calls for 2 cups of cooked long-grain rice. Rinse and drain ¾ cup long-grain white rice, then combine it and 1 cup water in a small saucepan. Bring to a boil over medium-high, then cover, reduce to low and cook until the water has been absorbed, about 15 minutes. Transfer the rice to a kitchen parchment–lined baking sheet or large plate and cool to room temperature.

2 tablespoons honey
14- to 16-ounce ripe mango, peeled, pitted and cut into ½-inch chunks
Kosher salt
1 tablespoon lime juice
1/2 cup unsweetened shredded coconut
14 -ounce can coconut milk
2 tablespoons white sugar
2 teaspoons vanilla extract
2 cups cooked long-grain white rice (see note)
Ingredients
  • 2

    tablespoons honey

  • 14-

    to 16-ounce ripe mango, peeled, pitted and cut into ½-inch chunks

  • Kosher salt

  • 1

    tablespoon lime juice

  • ½

    cup unsweetened shredded coconut

  • 14

    -ounce can coconut milk

  • 2

    tablespoons white sugar

  • 2

    teaspoons vanilla extract

  • 2

    cups cooked long-grain white rice (see note)

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Senegalese Mango and Coconut Rice Pudding

Get Ready to Cook

4

Servings

1 hour

plus cooling

Tip

Don't stir the mango too often as it cooks; each time the lid is removed, steam escapes. This can dry out the mango too quickly and cause it to scorch.

Ingredients
  • 2

    tablespoons honey

  • 14-

    to 16-ounce ripe mango, peeled, pitted and cut into ½-inch chunks

  • Kosher salt

  • 1

    tablespoon lime juice

  • ½

    cup unsweetened shredded coconut

  • 14

    -ounce can coconut milk

  • 2

    tablespoons white sugar

  • 2

    teaspoons vanilla extract

  • 2

    cups cooked long-grain white rice (see note)

Step 1 of 4

Simmer the mango

2
tablespoons honey
14-
to 16-ounce ripe mango, peeled, pitted and cut into ½-inch chunks 
Kosher salt
1
tablespoon lime juice

In a 10-inch nonstick skillet over medium-high, cook the honey without stirring for 2 minutes; it will bubble vigorously and smell lightly caramelized.


Stir in the mango, ¾ cup water and ¼ teaspoon salt, then bring to a simmer. Cover, reduce to medium-low and cook, stirring only occasionally, until very tender and the moisture has completely evaporated, 25 to 30 minutes. (If most of the liquid has evaporated after about only 15 minutes but the mango is still firm, reduce to low to prevent scorching.)


Off heat, stir in the lime juice.

Step 2 of 4

Toast the coconut and simmer the coconut milk

½
cup unsweetened shredded coconut
14
-ounce can coconut milk
2
tablespoons white sugar
2
teaspoons vanilla extract

Meanwhile, in a medium saucepan over medium-high, toast the coconut, stirring occasionally, until golden brown, 1½ to 2 minutes.


Stir in the coconut milk, sugar, vanilla and ½ teaspoon salt, then bring to a simmer. Reduce to medium-low and cook, stirring occasionally, until slightly thickened, about 5 minutes.

Step 3 of 4

Cook the rice

2
cups cooked long-grain white rice (see note)

Remove ¼ cup of the coconut mixture and set aside. Add the rice and 1 cup water to the saucepan and stir to combine. Cook over medium, stirring frequently, until the liquid is absorbed and the rice is creamy, 15 to 20 minutes. Remove from the heat and let cool for 15 minutes.

Step 4 of 4

Top with mango and serve

Spoon the rice pudding into serving bowls, top with the mango and drizzle with the reserved coconut mixture. Serve warm.

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