Tiki-Style Coconut and Mango Sticky Rice Pudding

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.

Sweet sticky rice infused with coconut milk and layered with ripe mango for a tropical dessert inspired by island flavors. This Asian Fusion-inspired recipe, ready in about 50 minutes, layers glutinous rice (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 320 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 Asian Fusion cuisine 320 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 rice in water for at least 4 hours or overnight for best texture.
  2. Step 2: Drain soaked rice and transfer to a medium pot with 1 1/4 cups fresh water. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 15 minutes until water is absorbed and rice is tender.
  3. Step 3: In a separate saucepan, combine 1 cup coconut milk, 1/3 cup granulated sugar, and 1/4 tsp salt. Heat gently over medium heat, stirring until sugar dissolves and mixture is hot but not boiling.
  4. Step 4: Pour 3/4 of the coconut milk mixture over the cooked sticky rice, stirring gently to combine. Cover and let sit for 20 minutes to allow rice to absorb the coconut flavor.
  5. Step 5: To serve, spoon sticky rice onto plates, top with sliced 1 large ripe mango, drizzle with remaining coconut milk sauce, and sprinkle 1 tbsp toasted sesame seeds and 1 tbsp toasted shredded coconut for added texture and aroma.

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