Ingredients
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For the Sweet Rice:
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1 cup sushi short grain brown rice (or glutinous rice), rinsed well and drained
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1 cup water, plus more as needed
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1/4 cup light coconut flakes (unsweetened)
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For the Coconut Cream Sauce:
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1 can full fat coconut milk (about 14 oz)
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1 tbsp arrowroot powder
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1 tsp salt
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1/2 tsp vanilla extract
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1/4 cup unsweetened shredded coconut
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For the Mango Topping:
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1 large ripe mango, peeled and sliced into small cubes
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Optional Toppings:
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Toasted sesame seeds
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Sliced almonds or cashews
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Fresh mint leaves
Directions
Sub-title: This vegan mango sticky rice dessert is made with sweet glutinous rice, creamy coconut milk, and fresh mangoes, all wrapped up in a delicious plant-based treat!
Description: A refreshing and satisfying take on the classic Thai street food snack, this vegan mango sticky rice has no added sugar, but still packs plenty of natural sweetness from the caramelized rice and ripe mangoes. It’s also gluten-free, oil-free, and dairy-free – perfect for those following a whole foods plant-based diet!
Ingredients:
For the Sweet Rice:
– 1 cup sushi short grain brown rice (or glutinous rice), rinsed well and drained
– 1 cup water, plus more as needed
– 1/4 cup light coconut flakes (unsweetened)
For the Coconut Cream Sauce:
– 1 can full fat coconut milk (about 14 oz)
– 1 tbsp arrowroot powder
– 1 tsp salt
– 1/2 tsp vanilla extract
– 1/4 cup unsweetened shredded coconut
For the Mango Topping:
– 1 large ripe mango, peeled and sliced into small cubes
Optional Toppings:
– Toasted sesame seeds
– Sliced almonds or cashews
– Fresh mint leaves
Instructions:
Step 1: Prepare the sweet rice according to package instructions, using the ratio of 1 part rice to 1 1/2 parts water. Bring the water to a boil, then reduce heat to low and cover. Cook until tender, about 40 minutes. Set aside without uncovering.
Step 2: While the rice cooks, prepare the coconut cream sauce by combining the coconut milk, arrowroot powder, and salt in a blender. Blend until smooth, stopping to scrape down the sides of the blender as necessary. Add the vanilla extract and blend again.
Step 3: Heat a medium saucepan over medium heat. Pour in the reserved coconut cream sauce and whisk constantly until thickened, about 5-7 minutes. Remove from heat and set aside.
Step 4: Place the cooked rice in a large mixing bowl. Fluff the rice with a fork and stir in the light coconut flakes. Mix well.
Step 5: Divide the warm sweet rice among four serving bowls. Top each portion with 1/4 cup of the coconut cream sauce and 1/4 of the mango cubes. Serve immediately, garnished with optional toppings if desired.
Serves: 4 servings
Difficulty: Easy
Prep Time: 10 min
Cook Time: 40 min (for the rice) + 5-7 min (for the sauce) = Total 45-52 min
Total Time: 45-52 min
Nutrition Facts (per serving):
Calories: 301kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 12g | Cholesterol: 0mg | Sodium: 136mg | Potassium: 354mg | Fiber: 6g | Sugars: 21g | Vitamin A: 163% | Vitamin C: 10% | Calcium: 30% | Iron: 3%
