I’m such a sucker for this dessert. Coconut and mango are some of my favorite fruits on the planet, so that combination alone is good enough. But when you take that coconut milk, and basically have a bunch of sticky sweet rice soak it all up so each pellet tastes of sweet creamy coconut, it’s complete bliss. I can’t say how many times I would go to Thai restaurants just to have this for dessert, but fortunately I have figured out how to make it myself, and it really is so easy to pull together. Here’s how to make it:
1 cup sweet rice*
1.5 cups water
1 cup coconut milk
1/2 cup sugar
pinch of salt
1 ripe mango
*I know the question “Can I use a different rice” will come up, so let me say off the bat that it won’t be the same and I don’t recommend it. Just as you wouldn’t use white rice in a risotto (you use arborio), you shouldn’t use white rice for this dessert. The sweet rice is a special variety that is particularly glutinous, so you really get that sticky sweet effect to make this such a good dessert.
Cook the sweet rice together with the water in a rice cooker until the water is absorbed (the rice cooker senses this for you). If you don’t have one, bring the rice and water to a boil in a saucepan, reduce to simmer and cover, and cook for 15-20 minutes until the water has been absorbed.
In another saucepan, combine the coconut milk, sugar, and pinch of salt over medium heat. Cook for about 5 minutes, until the sugar has dissolved (and don’t boil it, or you will lose some of that delicate coconut flavor). Stir in the rice, and cover. Let it sit for 1 hour, so it can absorb all the coconut milk.
Peel and thinly slice the mango, and serve it alongside a big heap of coconut sticky rice. Enjoy!
Click here for the printable recipe.