Ingredients
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For the cauliflower rice:
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1 head cauliflower
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1 tbsp olive oil or avocado oil
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Salt and pepper to taste
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For the sticky rice:
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1 cup gluten-free sticky rice (preferably brown)
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2 cups water
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½ cup light coconut milk
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Pinch of salt
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For the tofu coconut cream:
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1 block extra firm tofu
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1/3 cup unsweetened shredded coconut
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1/4 cup unsweetened coconut flakes
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1 can full-fat coconut milk (400ml)
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1 tbsp cornstarch
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2 tbsp maple syrup or honey (optional)
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Optional Garnish:
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Toasted sesame seeds
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Chopped nuts (walnuts, pecans, etc.)
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Fresh fruit (blueberries, raspberries, etc.)
Directions
Sub_title: Authentic Thai Mango Sticky Rice Recipe Made with Cauliflower Rice and Tofu Coconut Cream
Description: This easy vegan dessert recipe will transport you to the streets of Bangkok! It’s made with cauliflower rice, mango, tofu coconut cream, and sweetened condensed milk. No special equipment needed; just one bowl, no stove required.
Ingredients:
For the cauliflower rice:
– 1 head cauliflower
– 1 tbsp olive oil or avocado oil
– Salt and pepper to taste
For the sticky rice:
– 1 cup gluten-free sticky rice (preferably brown)
– 2 cups water
– ½ cup light coconut milk
– Pinch of salt
For the tofu coconut cream:
– 1 block extra firm tofu
– 1/3 cup unsweetened shredded coconut
– 1/4 cup unsweetened coconut flakes
– 1 can full-fat coconut milk (400ml)
– 1 tbsp cornstarch
– 2 tbsp maple syrup or honey (optional)
Optional Garnish:
– Toasted sesame seeds
– Chopped nuts (walnuts, pecans, etc.)
– Fresh fruit (blueberries, raspberries, etc.)
Instructions:
Step 1: Prepare the cauliflower rice: Preheat your oven to 400°F (200°C). Place the florets of the cauliflower on a baking sheet lined with parchment paper. Drizzle with olive oil and season generously with salt and pepper. Roast in the preheated oven for about 20 minutes or until tender. Once cooked, set aside to cool slightly.
Step 2: Cook the sticky rice: While the cauliflower rice is roasting, prepare the gluten-free sticky rice according to package directions using the 2:1 ratio of water to rice. Add the light coconut milk, pinch of salt, and bring to a boil. Cover and simmer over low heat for about 20 minutes or until all the liquid has been absorbed and the rice is tender. Set aside uncovered to let steam off for another 5 minutes. Fluff the rice with a fork before serving.
Step 3: Make the tofu coconut cream: Blend all the ingredients for the tofu coconut cream together in a high-speed blender until smooth and creamy. If desired, stir in the maple syrup or honey for added sweetness. Set aside.
Step 4: Assemble the Mango Sticky Rice: Divide the prepared cauliflower rice among four bowls. Top each portion with sliced mangoes, sticky rice, and tofu coconut cream. Serve immediately. Enjoy!
Note: You can also use frozen ripe mangoes if fresh ones are not available. Just thaw them completely and pat dry before using.
