Ingredients
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For The Glutinous Black Rice:
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1 cup glutinous black rice (also known as purple sticky rice)
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2 cups water
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pinch of salt
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For The Coconut Cream:
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1 can full-fat coconut milk (about 14 oz.)
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1/2 cup unsweetened shredded coconut
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For The Mango Compote:
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1 large ripe mango, peeled, pitted, and thinly sliced
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1 tablespoon granulated sugar or maple syrup (optional)
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juice from half a lime
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Toppings:
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1/2 cup unsweetened shredded coconut
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chopped toasted cashews or almonds
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sliced fresh mangos
Directions
Sub_title: A Sweet and Savory Fermented Rice Pudding Topped With Fresh Mangoes and Coconut Cream
Description: This vegan mango sticky rice recipe is a delicious twist on the traditional Thai dessert, made with gluten-free black rice, coconut cream, and fresh mangos. It’s a perfect blend of sweet and savory flavors, making it a healthy and satisfying treat!
Ingredients:
For The Glutinous Black Rice:
1 cup glutinous black rice (also known as purple sticky rice)
2 cups water
pinch of salt
For The Coconut Cream:
1 can full-fat coconut milk (about 14 oz.)
1/2 cup unsweetened shredded coconut
For The Mango Compote:
1 large ripe mango, peeled, pitted, and thinly sliced
1 tablespoon granulated sugar or maple syrup (optional)
juice from half a lime
Toppings:
1/2 cup unsweetened shredded coconut
chopped toasted cashews or almonds
sliced fresh mangos
Instructions:
Prepare the glutinous black rice according to package directions using 1 cup water and a pinch of salt. Set aside.
In a high-powered blender or food processor, combine the canned coconut milk, 1/2 cup shredded coconut, and process until smooth. Set aside.
Place the sliced mangoes in a small saucepan over medium heat. Add the optional 1 tablespoon of sugar or maple syrup and stir well. Cook for about 5 minutes, stirring occasionally, until the mangoes begin to soften. Remove from heat and let cool slightly.
Divide the cooked black rice into four bowls. Top each portion with the cooled coconut cream mixture and the mango compote. Garnish with remaining 1/2 cup of shredded coconut, chopped nuts, and fresh slices of mango. Serve chilled.
Difficulty Level: Easy
Servings: 4
Note: You can adjust the sweetness levels by adding more or less sugar to the mango compote.
