Baked Vegan Coconut Mango Sticky Rice

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A plant-based twist on traditional Thai sticky rice dessert, baked with creamy coconut milk and sweet mango slices. This Thai-inspired recipe (vegan, gluten-free), ready in about 75 minutes, layers Glutinous (sticky) rice, Coconut milk (full-fat), Maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup Glutinous (sticky) rice
• 1 1/2 cups Coconut milk (full-fat)
• 1/4 cup Maple syrup
• 1/4 tsp Salt
• 1 large Ripe mango, peeled and sliced
• 2 tbsp Toasted shredded coconut (optional)

Instructions

1. Step 1: Rinse 1 cup glutinous sticky rice under cold water until water runs clear, then soak in water for at least 4 hours or overnight.
2. Step 2: Preheat oven to 350°F. Drain the soaked rice and transfer it to a 1.5-quart baking dish.
3. Step 3: In a bowl, whisk together 1 1/2 cups full-fat coconut milk, 1/4 cup maple syrup, and 1/4 tsp salt until combined.
4. Step 4: Pour the coconut milk mixture over the rice in the baking dish and cover tightly with foil.
5. Step 5: Bake for 1 hour, gently stirring halfway through to ensure even cooking.
6. Step 6: Remove from oven and let the sticky rice cool slightly before topping with peeled and sliced 1 large ripe mango.
7. Step 7: Sprinkle 2 tbsp toasted shredded coconut over the mango slices if desired, then serve warm or at room temperature.