Ingredients
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2 cups unsweetened shredded coconut flakes
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1/2 cup + 1 tablespoon tapioca starch
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1/4 teaspoon ground cardamom
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1 1/2 cups cold water
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1 can full-fat coconut milk (about 14 oz.)
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Juice of 2 limes, divided
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1 1/2 - 2 cups cooked Jasmine rice, preferably leftover (see notes)
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1 cup frozen or fresh mangos, thawed and cubed
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1/4 cup chopped peeled and sliced almonds, toasted (optional)
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1/4 cup sweetened shredded coconut, toasted (optional)
Directions
Sub-title: A sweet and creamy coconut milk and mango dessert with a hint of cardamom
Description: This vegan and gluten-free sticky rice dream bar recipe is perfect for those who love the combination of sweet ripe mangos, creamy coconut milk, and fragrant jasmine rice. It’s easy to prepare and makes great use of seasonal summer fruits!
Ingredients:
* 2 cups unsweetened shredded coconut flakes
* 1/2 cup + 1 tablespoon tapioca starch
* 1/4 teaspoon ground cardamom
* 1 1/2 cups cold water
* 1 can full-fat coconut milk (about 14 oz.)
* Juice of 2 limes, divided
* 1 1/2 – 2 cups cooked Jasmine rice, preferably leftover (see notes)
* 1 cup frozen or fresh mangos, thawed and cubed
* 1/4 cup chopped peeled and sliced almonds, toasted (optional)
* 1/4 cup sweetened shredded coconut, toasted (optional)
Instructions:
1. In a large mixing bowl, combine the first five ingredients (coconut flakes, tapioca starch, cardamom, water, and coconut milk). Mix well until there are no more lumps. Set aside.
2. In another medium-sized mixing bowl, mix together the cooked Jasmine rice, lime juice, and half of the mango cubes. Toss gently to coat the rice evenly.
3. Add the rice mixture to the coconut mixture from step one. Fold gently but thoroughly using a rubber spatula. Be careful not to break up any chunks of mango.
4. Pour the contents of the mixing bowl into an 8×8-inch baking dish or similar sized rectangular dish. Smooth out the top evenly with a wet spoon. Sprinkle the remaining mango cubes and toppings (if using) over the surface.
5. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. The longer you let it sit, the firmer the bars will set.
6. Once firm, remove from the fridge and lift out of the dish using parchment paper. Cut into desired shapes and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to two weeks.
Difficulty: Easy
Servings: 12-16 bars
Note: If using fresh rice, cook according to package directions and allow to cool completely before adding to the mixture.
Steps
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1
Done
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In a large mixing bowl, combine the first five ingredients (coconut flakes, tapioca starch, cardamom, water, and coconut milk). Mix well until there are no more lumps. Set aside. |
|
2
Done
|
In another medium-sized mixing bowl, mix together the cooked Jasmine rice, lime juice, and half of the mango cubes. Toss gently to coat the rice evenly. |
|
3
Done
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Add the rice mixture to the coconut mixture from step one. Fold gently but thoroughly using a rubber spatula. Be careful not to break up any chunks of mango. |
|
4
Done
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Pour the contents of the mixing bowl into an 8x8-inch baking dish or similar sized rectangular dish. Smooth out the top evenly with a wet spoon. Sprinkle the remaining mango cubes and toppings (if using) over the surface. |
|
5
Done
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Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. The longer you let it sit, the firmer the bars will set. |
|
6
Done
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Once firm, remove from the fridge and lift out of the dish using parchment paper. Cut into desired shapes and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to two weeks. Difficulty: Easy Note: If using fresh rice, cook according to package directions and allow to cool completely before adding to the mixture. |
