Ingredients
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For the coconut milk pudding:
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1 can (400 ml/13.5 oz) full-fat coconut milk
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1 cup (150 g) tapioca starch
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1/4 cup (50 g) brown sugar or coconut palm sugar
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1/4 teaspoon salt
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1 tablespoon cornstarch or arrowroot powder
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1 tablespoon unsweetened shredded coconut, optional
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For serving:
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1 cup (150 g) glutinous rice, washed and drained
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1 ripe but firm mango, sliced into small cubes
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Sliced almonds or other nuts, for garnish
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Sesame seeds, for garnish
Directions
Subtitle: Authentic Thai Gluten-Free, Vegan, and Low-Calorie Dessert
Description: A refreshing and creamy coconut milk pudding served over sweet glutinous rice and topped with fresh mangoes – perfect for hot summer days!
Ingredients:
For the coconut milk pudding:
* 1 can (400 ml/13.5 oz) full-fat coconut milk
* 1 cup (150 g) tapioca starch
* 1/4 cup (50 g) brown sugar or coconut palm sugar
* 1/4 teaspoon salt
* 1 tablespoon cornstarch or arrowroot powder
* 1 tablespoon unsweetened shredded coconut, optional
For serving:
* 1 cup (150 g) glutinous rice, washed and drained
* 1 ripe but firm mango, sliced into small cubes
* Sliced almonds or other nuts, for garnish
* Sesame seeds, for garnish
Instructions:
1. In a medium saucepan, combine the coconut milk, tapioca starch, brown sugar, salt, and cornstarch. Whisk until well combined.
2. Bring the mixture to a gentle boil over low heat, whisking constantly. Once the liquid starts to thicken, turn off the heat and transfer the mixture to a large bowl. Let cool completely.
3. Meanwhile, rinse the glutinous rice under cold water until the water runs clear. Transfer the rice to a pot with a tight-fitting lid. Add 1 1/2 cups (375 ml) water and bring to a boil. Cover the pot with a lid, reduce the heat to low, and let cook for about 10 minutes or until all the water has been absorbed. Remove from heat and set aside.
4. Pour the cooled coconut milk mixture into a shallow dish or container. Divide the glutinous rice evenly among four small bowls or ramekins. Gently press down on each portion of rice to flatten slightly. Carefully place each bowl onto the cooled coconut milk mixture, allowing the rice to soak up the liquid. Chill for at least 2 hours or overnight.
5. Just before serving, top each rice bowl with a generous amount of fresh mango cubes. Drizzle with a little extra coconut milk if desired. Sprinkle with sliced almonds and sesame seeds. Enjoy immediately!
Nutrition Facts (per serving):
Serving size: 1 bowl
Servings per recipe: 4
Calories: 230 kcal
Total Fat: 18 g (Saturated Fat: 14 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g)
Cholesterol: 0 mg
Sodium: 12 mg
Carbohydrates: 31 g (Dietary Fiber: 3 g, Sugars: 22 g)
Protein: 4 g
Note: This dessert is best enjoyed within a few hours after preparation as the stickiness may decrease over time.
Steps
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1
Done
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In a medium saucepan, combine the coconut milk, tapioca starch, brown sugar, salt, and cornstarch. Whisk until well combined. |
|
2
Done
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Bring the mixture to a gentle boil over low heat, whisking constantly. Once the liquid starts to thicken, turn off the heat and transfer the mixture to a large bowl. Let cool completely. |
|
3
Done
|
Meanwhile, rinse the glutinous rice under cold water until the water runs clear. Transfer the rice to a pot with a tight-fitting lid. Add 1 1/2 cups (375 ml) water and bring to a boil. Cover the pot with a lid, reduce the heat to low, and let cook for about 10 minutes or until all the water has been absorbed. Remove from heat and set aside. |
|
4
Done
|
Pour the cooled coconut milk mixture into a shallow dish or container. Divide the glutinous rice evenly among four small bowls or ramekins. Gently press down on each portion of rice to flatten slightly. Carefully place each bowl onto the cooled coconut milk mixture, allowing the rice to soak up the liquid. Chill for at least 2 hours or overnight. |
|
5
Done
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Just before serving, top each rice bowl with a generous amount of fresh mango cubes. Drizzle with a little extra coconut milk if desired. Sprinkle with sliced almonds and sesame seeds. Enjoy immediately! Nutrition Facts (per serving): Serving size: 1 bowl Calories: 230 kcal Note: This dessert is best enjoyed within a few hours after preparation as the stickiness may decrease over time. |
