Mango And Coconut Rice Pudding Pops – 椰奶芒果冰棒

Beat the heat and indulge in these frozen remakes of the classic Thai mango sticky rice dessert! Made with actual rice grains,the recipe for this creamy sweet goodness is really straightforward, doesn’t take long to make and is friendly on the figure too. What a sweet deal! (Literally)

To achieve those sweet flavours, this guilt-free dessert takes advantage of the natural sugars in white rice. Unlike conventional white rice, Kinmemai Better White Rice has more fibre, vitamins and immune system boosting nutrients. Moist, fluffy and slightly buttery, each grain of rice is carefully checked for their taste and texture before they go up on the shelves. With their advanced polishing techniques, these grains of rice are rinse-free and can be cooked straight away – meaning more time to make more popsicles!

Adding some lime zest to the heated mixture of rice and milk helps to lighten up the buttery flavours.  Be sure to let the mixture cool or it will be too watery to fold in the mango cubes. Once done, quickly pop them into the freezer and await your cold treat!

Juicy bits of mango mixed with coconut milk and chewy grains of rice, this interesting twist to the traditional mango sticky rice dessert is delightfully refreshing and serves as a healthy summer treat for all ages to enjoy!

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  • Servings: 6-8 Popsicles

  • Time: 1 hr

  • Skill: Easy


  1. 100g Kinmemai Better White Rice

  2. 500ml coconut milk

  3. 200ml milk

  4. 1 vanilla bean (or 1 tsp vanilla extract)

  5. 200ml water

  6. 200g condensed milk

  7. ½ tsp sea salt flakes (or ¼ tsp salt)

  8. 1 ripen mango

  9. 1 large lime


  1. Pour 500ml coconut milk and 200ml milk in a deep sauce pan.

  2. Halve 1 vanilla bean. Scrape the seeds out of it and add in into the pot.

  3. Add in 100g Kinmemai Better White rice.

  4. Bring it to a simmer on medium heat.

  5. Turn the heat down to low and and cook, stirring occasionally for 15 minutes.

  6. Stir in 200ml water, 200g condensed milk and ½ tsp sea salt flakes.

  7. Simmer for another 10-15 minutes, or until rice is tender and creamy.

  8. Transfer to a deep tray to cool.

  9. Zest 1 large lime and add in into the rice mixture.

  10. Peel and dice 1 ripe mango.

  11. Fold it into the rice mixture.

  12. Transfer mango and coconut rice pudding into ice-pop molds. Insert sticks and freeze until solid , approximately 8 hours or overnight.

  13. Release the popsicles from the moulds to serve.

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