Ingredients
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For the Sticky Rice:
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1 cup jasmine rice (glutinous/sticky rice), rinsed well and drained
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2 cups water
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1/4 cup unsweetened shredded coconut, plus extra for garnish
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For the Coconut Milk Sauce:
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1 can full-fat coconut milk (about 14 oz), chilled
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1/4 cup granulated sugar, divided into 2 parts
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2 tbsp cornstarch
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1 tsp vanilla extract
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1/2 tsp sea salt
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2 tbsp unsweetened shredded coconut, toasted and set aside
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For the Fresh Mango Topping:
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2 large ripe mangoes, peeled, pitted, and thinly sliced
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Optional Garnishes:
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Sliced almonds or other nuts
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Toasted sesame seeds
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Ripe berries like strawberries or blueberries
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Sliced bananas
Directions
Sub-Title: A vibrant Thai dessert made with sweet glutinous rice, creamy coconut milk, and juicy mangoes – perfect for any occasion!
Description: This vegan sticky rice dessert is not only beautiful but also packed with nutritious ingredients. The combination of fresh mango, creamy coconut milk, and fragrant jasmine rice creates a harmonious balance of textures and flavors that will have you coming back for more!
Servings: 4-6
Difficulty: Medium
Total Time: 40 minutes + 2 hours for soaking the rice
Ingredients:
For the Sticky Rice:
* 1 cup jasmine rice (glutinous/sticky rice), rinsed well and drained
* 2 cups water
* 1/4 cup unsweetened shredded coconut, plus extra for garnish
For the Coconut Milk Sauce:
* 1 can full-fat coconut milk (about 14 oz), chilled
* 1/4 cup granulated sugar, divided into 2 parts
* 2 tbsp cornstarch
* 1 tsp vanilla extract
* 1/2 tsp sea salt
* 2 tbsp unsweetened shredded coconut, toasted and set aside
For the Fresh Mango Topping:
* 2 large ripe mangoes, peeled, pitted, and thinly sliced
Optional Garnishes:
* Sliced almonds or other nuts
* Toasted sesame seeds
* Ripe berries like strawberries or blueberries
* Sliced bananas
Instructions:
Step 1: Prepare the Sticky Rice: In a medium saucepan, combine the washed and drained jasmine rice with 2 cups of water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pan tightly with a lid. Simmer for about 20-25 minutes or until all the liquid has been absorbed and the rice is tender. Remove from heat and fluff the rice with a fork. Set aside.
Step 2: Make the Coconut Milk Sauce: While the rice is cooking, prepare the coconut milk sauce. Combine the chilled coconut milk, 1 tbsp of the sugar, and the cornstarch in a blender. Blend on high speed until smooth and free of lumps. Add the vanilla extract, sea salt, and toasted coconut flakes. Mix well to incorporate.
Step 3: Cook the Sticky Rice in the Coconut Milk Sauce: Pour the prepared coconut milk mixture into a large bowl. Add the remaining 1/4 cup of water, the second part of the sugar, and the softened rice. Mix everything together well using your hands. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight.
Step 4: Assemble the Dessert: Place a layer of sticky rice in the bottom of individual serving bowls or a large plate. Top each portion with a generous amount of fresh mango slices. Drizzle the coconut milk sauce evenly over the mangoes and rice. Serve immediately, garnishing with optional toppings as desired.
Note: If you’d like a more intense coconut flavor, feel free to double the amount of coconut milk used in the recipe. Just remember that the proportions of the ingredients may need to be adjusted accordingly.
