Ingredients
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For the Coconut Milk Ice Cream Base:
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1 can full-fat coconut milk (400g)
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1 tsp vanilla extract
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1 tbsp cornstarch or arrowroot powder
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Pinch of salt
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For the Mango Topping:
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1 ripe mango (about 300g), peeled, pitted, and chopped
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1/4 cup unsweetened shredded coconut
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1 tbsp maple syrup (optional)
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For the Sticky Rice Layer:
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1/2 cup glutinous rice (also known as sticky rice or sweet rice)
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1/2 cup water
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1/2 cup unsweetened almond milk (or more water if needed)
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1 tbsp brown sugar
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1 tsp vegetable oil
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Optional garnish: fresh mango slices, sweetened condensed milk (for a non-vegan version), crushed sesame seeds, coconut flakes
Directions
Subtitle: A delicious and refreshing Thai-inspired vegan dessert on a stick!
Description: These Mango Sticky Rice Dream Pops are a fun twist on the traditional Thai dessert, made with creamy coconut milk, sweet mangoes, glutinous rice, and plant-based protein powder. They’re perfect for satisfying your sweet tooth without any guilt!
Ingredients:
For the Coconut Milk Ice Cream Base:
1 can full-fat coconut milk (400g)
1 tsp vanilla extract
1 tbsp cornstarch or arrowroot powder
Pinch of salt
For the Mango Topping:
1 ripe mango (about 300g), peeled, pitted, and chopped
1/4 cup unsweetened shredded coconut
1 tbsp maple syrup (optional)
For the Sticky Rice Layer:
1/2 cup glutinous rice (also known as sticky rice or sweet rice)
1/2 cup water
1/2 cup unsweetened almond milk (or more water if needed)
1 tbsp brown sugar
1 tsp vegetable oil
Optional garnish: fresh mango slices, sweetened condensed milk (for a non-vegan version), crushed sesame seeds, coconut flakes
Instructions:
1. In a blender, combine all the ingredients for the ice cream base until smooth. If you prefer a thicker consistency, simply use less liquid while blending. Set aside.
2. For the mango topping, mix together the mango cubes, unsweetened shredded coconut, and optional maple syrup in a bowl.
3. Prepare the sticky rice layer according to package instructions or watch my video tutorial linked below. Make sure the rice is cooked but still slightly undercooked (with a soft center). This will help it hold its shape when chilled.
4. Once everything is ready, pour the prepared coconut milk ice cream into popsicle molds, leaving about 1/2 inch space at the top. Place plastic wrap over the surface of the ice cream and freeze for at least 4 hours or until firm.
5. Meanwhile, prepare the sticky rice layer by mixing together the glutinous rice, water, almond milk, brown sugar, and vegetable oil in a medium saucepan. Cook over low heat until the mixture comes to a boil, stirring constantly. Cover the pan with a lid and let sit for 10 minutes, or until the liquid is absorbed and the rice becomes tender. Remove from heat and allow to cool completely.
6. After the ice cream has set, carefully spoon some of the sticky rice mixture onto each pop, spreading it evenly. Top with the mango topping and press down gently to secure. Return the mold to the freezer for another 2-3 hours or until fully frozen.
7. To remove the dream pops from the molds, run warm water around the edges of the molds for a few seconds before giving them a gentle push upward. Serve immediately or store in an airtight container in the freezer for up to 2 weeks.
Difficulty level: Medium
Servings: 6 large dream pops
Nutrition Facts (per serving): Calories: 150 | Fat: 8g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 10mg | Carbohydrates: 25g | Fiber: 3g | Sugar: 11g | Protein: 4g
Note: You may need to adjust the amount of liquid used for the sticky rice layer depending on the brand of glutinous rice you use and the desired texture. Also, feel free to experiment with different types of fruit, such as dragon fruit or passionfruit, for a unique twist on this recipe.
Steps
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1
Done
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In a blender, combine all the ingredients for the ice cream base until smooth. If you prefer a thicker consistency, simply use less liquid while blending. Set aside. |
|
2
Done
|
For the mango topping, mix together the mango cubes, unsweetened shredded coconut, and optional maple syrup in a bowl. |
|
3
Done
|
Prepare the sticky rice layer according to package instructions or watch my video tutorial linked below. Make sure the rice is cooked but still slightly undercooked (with a soft center). This will help it hold its shape when chilled. |
|
4
Done
|
Once everything is ready, pour the prepared coconut milk ice cream into popsicle molds, leaving about 1/2 inch space at the top. Place plastic wrap over the surface of the ice cream and freeze for at least 4 hours or until firm. |
|
5
Done
|
Meanwhile, prepare the sticky rice layer by mixing together the glutinous rice, water, almond milk, brown sugar, and vegetable oil in a medium saucepan. Cook over low heat until the mixture comes to a boil, stirring constantly. Cover the pan with a lid and let sit for 10 minutes, or until the liquid is absorbed and the rice becomes tender. Remove from heat and allow to cool completely. |
|
6
Done
|
After the ice cream has set, carefully spoon some of the sticky rice mixture onto each pop, spreading it evenly. Top with the mango topping and press down gently to secure. Return the mold to the freezer for another 2-3 hours or until fully frozen. |
|
7
Done
|
To remove the dream pops from the molds, run warm water around the edges of the molds for a few seconds before giving them a gentle push upward. Serve immediately or store in an airtight container in the freezer for up to 2 weeks. Difficulty level: Medium Servings: 6 large dream pops Nutrition Facts (per serving): Calories: 150 | Fat: 8g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 10mg | Carbohydrates: 25g | Fiber: 3g | Sugar: 11g | Protein: 4g Note: You may need to adjust the amount of liquid used for the sticky rice layer depending on the brand of glutinous rice you use and the desired texture. Also, feel free to experiment with different types of fruit, such as dragon fruit or passionfruit, for a unique twist on this recipe. |
