Glazed Mango Sticky Rice with Toasted Coconut

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic Thai dessert with warm sticky rice glazed in sweet coconut milk, topped with ripe mangoes and crunchy toasted coconut. This Thai-inspired recipe (gluten free, vegetarian), ready in about 50 minutes, layers glutinous (sticky) rice, coconut milk, granulated sugar 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.

Prep: 15 min Cook: 35 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 rice under cold water until water runs clear. Soak the rice in water for at least 4 hours or overnight.
  2. Step 2: Drain the soaked rice and steam it in a steamer basket lined with cheesecloth over boiling water for 25-30 minutes until tender and translucent.
  3. Step 3: Meanwhile, in a small saucepan, combine 1 1/2 cups coconut milk, 1/3 cup granulated sugar, and 1/4 tsp salt. Heat over medium, stirring occasionally, until sugar dissolves and mixture is warm but not boiling.
  4. Step 4: Transfer the steamed rice to a bowl and pour three-quarters of the warm coconut milk mixture over it. Stir gently and let the rice absorb the coconut milk for 15 minutes.
  5. Step 5: To serve, spoon the coconut-glazed sticky rice onto plates, arrange sliced mangoes (2 medium) on the side, drizzle with remaining coconut milk mixture, and sprinkle 1/4 cup toasted shredded coconut on top.

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