Vegan Thai Mango Sticky Rice with Coconut Cream
A refreshing and sweet Thai dessert featuring ripe mango slices served alongside sticky rice soaked in rich coconut cream. This thai-inspired desserts (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.
Ingredients
- 1 cup glutinous rice (sticky rice)
- 1 1/2 cups coconut milk
- 1/3 cup sugar
- 1/4 tsp salt
- 2, peeled and sliced ripe mangoes
- 1 tbsp toasted sesame seeds
- 1, tied in a knot pandan leaf (optional)
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: For the coconut cream topping, gently heat remaining coconut milk until warm but not boiling.
- 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.
- Step 7: Enjoy this naturally vegan and fragrant dessert chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Thai Mango Sticky Rice with Coconut Cream take to make?
Total time is about 60 minutes (20 min prep + 40 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 Vegan Thai Mango Sticky Rice with Coconut Cream?
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 Vegan Thai Mango Sticky Rice with Coconut Cream?
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 Vegan Thai Mango Sticky Rice with Coconut Cream 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 Vegan Thai Mango Sticky Rice with Coconut Cream vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
