Ingredients
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For the sticky rice:
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1 cup jasmine rice (preferably brown)
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2 cups water
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1 tsp salt (optional)
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For the coconut milk cream sauce:
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1 can full-fat coconut milk
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1/2 ripe mango (about 1 cup sliced), preferably Alphonso or Kensington variety
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1 tbsp maple syrup or agave nectar
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1 tbsp arrowroot powder
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1/2 tsp ground cardamom pods
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1/2 tsp ground cinnamon
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1/4 tsp ground black pepper
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1/2 tsp red chili flakes
Directions
Sub-Title: Authentic Gluten-Free, High-Fiber, Kid-Friendly, Oil-Free, Quick & Easy, Seasonal, Soy-Free, Spicy, Superfoods, Whole Foods Plant-Based, Zero Waste Dessert!
Ingredients:
For the sticky rice:
1 cup jasmine rice (preferably brown)
2 cups water
1 tsp salt (optional)
For the coconut milk cream sauce:
1 can full-fat coconut milk
1/2 ripe mango (about 1 cup sliced), preferably Alphonso or Kensington variety
1 tbsp maple syrup or agave nectar
1 tbsp arrowroot powder
1/2 tsp ground cardamom pods
1/2 tsp ground cinnamon
1/4 tsp ground black pepper
1/2 tsp red chili flakes
Instructions:
Step 1: Prepare the sticky rice according to package instructions using the ratio of 1 part rice to 1.5 parts water. Cook until tender and slightly overdone (this will help the rice become stickier). Set aside uncovered in a warm place while you prepare the coconut milk cream sauce.
Step 2: For the coconut milk cream sauce, combine all ingredients in a blender and puree until smooth. Set aside.
Step 3: To assemble the dessert, spread about 1/3 of the cooked sticky rice onto the bottom of a small bowl or ramekin. Top with about 1/4 of the coconut milk cream sauce, followed by another layer of sticky rice. Continue alternating layers until you’ve used up both the rice and the sauce.
Note: You may not need to use all of the rice and sauce for one serving. Adjust as needed.
Step 4: Garnish the top of the rice pile with fresh mango slices, chopped nuts (if desired), and a sprinkling of toasted coconut flakes. Serve immediately.
Difficulty Level: Easy
Servings: 2-4 (depending on portion size)
Nutrition Information per Serving:
Calories: 411kcal
Carbohydrates: 62g
Protein: 10g
Fat: 24g
Saturated Fat: 21g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 1g
Trans Fat: <0.5g
Cholesterol: 0mg
Sodium: 170mg
Potassium: 212mg
Fiber: 10g
Sugar: 27g
Vitamin A: 13% DV
Vitamin C: 20% DV
Calcium: 10% DV
Iron: 10% DV
Total Time Needed: 30 minutes prep + 1 hour soaking the rice + 10 minutes cooling the rice + 10 minutes assembling the dessert = 1 hours and 20 minutes
