Tiki-Style Coconut and Mango Sticky Rice Pudding
Sweet sticky rice infused with coconut milk and layered with ripe mango for a tropical dessert inspired by island flavors. This asian fusion-inspired desserts 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.
Ingredients
- 1 cup glutinous rice (sticky rice)
- 1 1/4 cups water
- 1 cup coconut milk
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1 large, peeled and sliced ripe mango
- 1 tbsp (for garnish) toasted sesame seeds
- 1 tbsp (for garnish) toasted shredded coconut
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Style Coconut and Mango Sticky Rice Pudding take to make?
Total time is about 50 minutes (15 min prep + 35 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-Style Coconut and 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 Tiki-Style Coconut and 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 Tiki-Style Coconut and 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 Tiki-Style Coconut and Mango Sticky Rice Pudding?
Asian Fusion 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.
