Vegan Thai Mango Sticky Rice with Coconut Cream

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 developed and reviewed.

A refreshing and sweet Thai dessert featuring ripe mango slices served alongside sticky rice soaked in rich coconut cream. This Thai-inspired recipe (vegan), ready in about 60 minutes, layers glutinous rice (sticky rice), coconut milk, 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 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: 20 min Cook: 40 min Serves 4 Thai cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup glutinous rice in cold water three times until water runs clear, then soak for at least 4 hours or overnight.
  2. Step 2: Drain the soaked rice and steam it in a bamboo steamer lined with cheesecloth over boiling water for 20 minutes, then flip and steam another 15 minutes until tender.
  3. Step 3: While the rice steams, combine 1 1/2 cups coconut milk, 1/3 cup sugar, 1/4 tsp salt, and 1 tied pandan leaf in a saucepan. Heat gently over medium heat, stirring until sugar dissolves, then remove pandan and keep warm.
  4. Step 4: Transfer the steamed rice to a large bowl and pour 1 cup of the warm coconut milk mixture over it. Stir gently to combine, cover, and let it absorb for 30 minutes.
  5. Step 5: For the coconut cream topping, gently heat remaining coconut milk until warm but not boiling.
  6. Step 6: Serve the sticky rice with slices of 2 peeled ripe mangoes on the side, drizzle with the warm coconut cream, and sprinkle 1 tbsp toasted sesame seeds on top.
  7. Step 7: Enjoy this naturally vegan and fragrant dessert chilled or at room temperature.

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