Ingredients
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For the Coconut Milk Sauce:
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1 cup unsweetened shredded coconut (fresh or frozen)
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1/2 cup water
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Juice from 1/2 lime
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Pinch of salt
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For the Sticky Rice:
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1/2 cup sushi-grade brown rice (or short-grain white rice), rinsed and drained
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1 cup filtered water
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1/4 cup lightly packed brown sugar (or granulated sugar)
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1 tsp. glucomannan powder (optional)
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For the Mango Topping:
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1 ripe but firm mango (about 1 pound), preferably Kensington or Champagne variety
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2 tbsp. maple syrup (or agave nectar)
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Optional Toppings:
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Toasted sesame seeds
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Roasted peanuts
Directions
Sub_title: This vegan sticky rice dessert has all the flavorful elements of traditional mango sticky rice while being made without any animal products. It’s also gluten-free, grain-free, high-fiber, and oil-free!
Description: This sweet and savory vegan version of the popular Thai dessert is perfect for satisfying your cravings without compromising on taste. The creamy coconut milk, fragrant jasmine rice, and fresh mango come together to create a harmonious balance of flavors that will have you hooked. Plus, it’s easy to prepare and can be enjoyed as part of a balanced diet.
Ingredients:
For the Coconut Milk Sauce:
• 1 cup unsweetened shredded coconut (fresh or frozen)
• 1/2 cup water
• Juice from 1/2 lime
• Pinch of salt
For the Sticky Rice:
• 1/2 cup sushi-grade brown rice (or short-grain white rice), rinsed and drained
• 1 cup filtered water
• 1/4 cup lightly packed brown sugar (or granulated sugar)
• 1 tsp. glucomannan powder (optional)
For the Mango Topping:
• 1 ripe but firm mango (about 1 pound), preferably Kensington or Champagne variety
• 2 tbsp. maple syrup (or agave nectar)
Optional Toppings:
• Toasted sesame seeds
• Roasted peanuts
Instructions:
1. Prepare the coconut milk sauce by combining the coconut meat, water, lime juice, and pinch of salt in a blender. Blend until smooth and creamy. Set aside.
2. Make the sticky rice according to package instructions using the 1/2 cup of water, brown sugar, and glucomannan powder (if using). Bring the mixture to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until tender. Fluff the cooked rice with a fork and set aside.
3. While the rice is cooking, prepare the mango topping by mixing the mango cubes and maple syrup in a bowl. Let sit for about 5 minutes to allow the mango to soften slightly.
4. Once the rice is ready, spoon some onto each serving plate. Top with the coconut milk sauce and then the mango mixture. Garnish with toasted sesame seeds and roasted peanuts if desired. Serve immediately.
Servings: 4 servings
Difficulty: Easy
Nutrition Information per Serving (without optional toppings):
Calories: 270
Total Fat: 15 g
Saturated Fat: 11 g
Cholesterol: 0 mg
Sodium: 20 mg
Total Carbohydrate: 50 g
Dietary Fiber: 3 g
Protein: 5 g
Steps
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1
Done
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Prepare the coconut milk sauce by combining the coconut meat, water, lime juice, and pinch of salt in a blender. Blend until smooth and creamy. Set aside. |
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2
Done
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Make the sticky rice according to package instructions using the 1/2 cup of water, brown sugar, and glucomannan powder (if using). Bring the mixture to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until tender. Fluff the cooked rice with a fork and set aside. |
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3
Done
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While the rice is cooking, prepare the mango topping by mixing the mango cubes and maple syrup in a bowl. Let sit for about 5 minutes to allow the mango to soften slightly. |
|
4
Done
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Once the rice is ready, spoon some onto each serving plate. Top with the coconut milk sauce and then the mango mixture. Garnish with toasted sesame seeds and roasted peanuts if desired. Serve immediately. Servings: 4 servings Nutrition Information per Serving (without optional toppings): Calories: 270 |
