The Best Mango Coconut Sticky Rice Dessert | Easy Stove Top Recipe
Learn how to make coconut sticky rice at home without the fuss, creamy coconut sauce and sweet ripe mangoes with the best mango sorbet to amp the mango in this Thai style summer dessert.
Equipment
- Sauce pot with lid
- Spoons
- Spatula
Ingredients
For the rice -
- 1 cup Thai sticky rice
- 2 cups water
- 1/4 tsp salt
For the coconut sauce -
- 1 can coconut cream
- 1/4 cup castor sugar
- Pinch of salt
To finish -
- Fresh mango mango sorbet, black sesame seeds
Instructions
- Soak the rice for 30 minutes to 1 hour, drain and transfer to a sauce pot that has a fitted lid.
- Pour over the water, add salt and cook for 8 minutes on low to medium heat or until the water is mostly absorbed.
- Cover the pot with the lid and leave it to steam for 15-20 minutes until the water is no visible and the rice is completely cooked through.
- To make the sauce, heat the coconut cream with sugar and pinch of salt on medium heat until simmering. Reduce the flame to low and let it reduce for 5 minutes until it is thicker. Take off the heat.
- Stir 2 tbsp of the coconut sauce into the rice, spoon it into a bowl, pour more sauce over and to with black sesame seeds. Add the sliced mango on the side with a scoop of mango sorbet on top.
- Serve while the rice is warm as the frozen sorbet is delicious with it.
Notes
- Do not over cook the rice as it will get mushy.
- You don’t have to add the coconut sauce into the rice but I like doing that.
- You can also top it with toasted coconut on top.
- If using coconut milk make sure its full fat also you might need to simmer the sauce with 1 tsp cornstarch to help thicken it.