Paleo Vietnamese Coconut Sticky Rice with Mango and Salted Egg Caramel
Discover a delectable, Paleo-friendly Vietnamese dessert that combines the flavors of coconut sticky rice, ripe mangoes, and salted egg caramel. This stunning dish is perfect for those following a Paleo diet, and it's sure to impress with its mouthwatering aroma, luscious textures, and exquisite presentation.
Allergens
None (excluding any potential allergies to eggs, which may be present in some salted egg caramel sauces)
Ingredients
- 1 cup jasmine sticky rice, rinsed
- 1 cup coconut milk
- 2 ripe mangoes, peeled and thinly sliced
- 1/4 cup salted egg caramel sauce (use Paleo
- friendly)
- Toasted sesame seeds for garnish
- Fresh mint leaves for garnish
Instructions
- In a steamer, combine the rinsed jasmine sticky rice and coconut milk. Steam for 20 minutes or until the rice is cooked through and has absorbed all the coconut milk.
- Allow the rice to cool slightly. Then, gently fluff it with a fork to prevent sticking.
- In a small saucepan, heat the salted egg caramel sauce over low heat until smooth and pourable.
- To plate, divide the steamed coconut sticky rice onto two individual plates or shallow bowls. Arrange the ripe mango slices atop the rice in alternating patterns.
- Drizzle the salted egg caramel sauce over the mangoes and rice, allowing it to pool in some areas for dramatic effect.
- Garnish with a sprinkle of toasted sesame seeds and fresh mint leaves.
Chef’s Insight
The use of jasmine sticky rice adds a unique texture that sets this dessert apart from traditional mango sticky rice recipes.
Notes
Be sure to use ripe mangoes for the best flavor and texture.