Sticky Asian-Inspired Mango Coconut Rice Pudding
Creamy coconut rice pudding with sticky jasmine rice, topped with ripe mango slices and a hint of toasted sesame seeds for a tropical finish. This asian-inspired desserts (gluten free) ready in about 40 minutes layers sticky (glutinous) 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 280 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 sticky (glutinous) rice
- 1 1/2 cups water
- 1 1/2 cups coconut milk
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1 large ripe mango, peeled and sliced
- 1 tbsp toasted sesame seeds
- for garnish fresh mint leaves (optional)
Instructions
- Step 1: Rinse 1 cup sticky (glutinous) rice under cold water until water runs clear. Combine the rinsed rice with 1 1/2 cups water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
- Step 2: In a separate saucepan, combine 1 1/2 cups coconut milk, 1/3 cup granulated sugar, and 1/4 tsp salt. Heat over medium heat, stirring until sugar dissolves and mixture is hot but not boiling.
- Step 3: Stir the cooked sticky rice into the warm coconut milk mixture and simmer gently for 8-10 minutes, stirring frequently, until the pudding thickens and the rice is creamy.
- Step 4: Remove the pudding from heat and let it cool slightly before spooning into serving bowls.
- Step 5: Arrange slices of 1 large peeled ripe mango on top of each bowl of coconut rice pudding.
- Step 6: Sprinkle 1 tbsp toasted sesame seeds over the mango and pudding. Garnish with fresh mint leaves if desired and serve warm or chilled.
Frequently asked questions
How long does Sticky Asian-Inspired Mango Coconut Rice Pudding take to make?
Total time is about 40 minutes (10 min prep + 30 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 Sticky Asian-Inspired Mango Coconut 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 Sticky Asian-Inspired Mango Coconut 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 Sticky Asian-Inspired Mango Coconut 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.
Is Sticky Asian-Inspired Mango Coconut Rice Pudding gluten free?
Yes — this recipe is tagged 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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