Simple Coconut Mango Sticky Rice Pudding
A creamy coconut milk-infused sticky rice pudding topped with fresh mango slices for a tropical dessert experience. This thai-inspired desserts ready in about 60 minutes layers glutinous sticky rice, water, coconut milk 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 water
- 1 1/4 cups coconut milk
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 large peeled and sliced ripe mango
- 1 tbsp for garnish toasted sesame seeds
- 1 (optional) pandan leaf
Instructions
- Step 1: Rinse 1 cup glutinous sticky rice under cold water until the water runs clear; soak the rice in water for at least 4 hours or overnight.
- Step 2: Drain the soaked rice and place it in a steamer lined with cheesecloth or a clean kitchen towel. Steam over boiling water for 20 minutes, then flip the rice and steam for another 15-20 minutes until tender and translucent.
- Step 3: While the rice steams, combine 1 1/4 cups coconut milk, 1/2 cup granulated sugar, 1/4 tsp salt, and 1 pandan leaf in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Remove the pandan leaf and keep the coconut milk warm.
- Step 4: Transfer the steamed sticky rice to a large bowl and gradually pour 3/4 cup of the warm coconut milk mixture over it, stirring gently to combine. Cover and let it absorb the liquid for 30 minutes.
- Step 5: To serve, spoon the sticky rice pudding onto plates, top with slices from 1 large ripe peeled mango, and drizzle with the remaining coconut milk.
- Step 6: Garnish with 1 tbsp toasted sesame seeds for a nutty crunch and serve at room temperature or chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simple Coconut Mango Sticky Rice Pudding take to make?
Total time is about 60 minutes (15 min prep + 45 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 Simple Coconut Mango Sticky Rice Pudding?
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 Simple Coconut Mango Sticky Rice Pudding?
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 Simple Coconut Mango Sticky Rice Pudding 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.
What goes well with Simple Coconut Mango Sticky Rice Pudding?
Thai desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
