Baked Vegan Coconut Mango Sticky Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A plant-based twist on traditional Thai sticky rice dessert, baked with creamy coconut milk and sweet mango slices. This thai-inspired desserts (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.

★ 4.1 (15 ratings) Prep: 15 min Cook: 60 min Serves 4 Thai cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Baked Vegan Coconut Mango Sticky Rice take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Vegan Coconut Mango Sticky Rice?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Vegan Coconut Mango Sticky Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Vegan Coconut Mango Sticky Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Vegan Coconut Mango Sticky Rice vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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