Tiki-Inspired Coconut and Mango Sticky Rice
A sweet dessert of sticky rice infused with coconut milk and topped with ripe mango slices, evoking tropical island flavors with a creamy texture and fruity brightness. This asian fusion-inspired desserts (gluten free) ready in about 55 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 3, 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
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 large, peeled and sliced ripe mango
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Rinse 1 cup glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight, then drain.
- Step 2: Steam the soaked rice in a bamboo steamer or a steaming basket over boiling water for 20 minutes. Remove and fluff the rice gently.
- Step 3: In a saucepan, combine 1 1/2 cups coconut milk, 1/4 cup granulated sugar, and 1/4 tsp salt. Heat over medium heat, stirring until sugar dissolves and the mixture is hot but not boiling (about 5 minutes).
- Step 4: Pour 3/4 of the hot coconut milk mixture over the steamed rice, stir gently, cover, and let it absorb for 20 minutes until creamy.
- Step 5: To serve, place a portion of the coconut sticky rice on a plate, top with slices from 1 large ripe mango, and drizzle with the remaining coconut milk mixture. Sprinkle with 1 tbsp toasted sesame seeds for added texture and flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Inspired Coconut and Mango Sticky Rice take to make?
Total time is about 55 minutes (30 min prep + 25 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 Tiki-Inspired Coconut and 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 Tiki-Inspired Coconut and 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 Tiki-Inspired Coconut and Mango Sticky Rice for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Tiki-Inspired Coconut and Mango Sticky Rice 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.
