Creamy Thai Coconut Sticky Rice Pudding with Mango – Vegan & Gluten-Free
Discover this delectable vegan and gluten-free Thai coconut sticky rice pudding with mango, perfect for any special occasion or indulgent treat. This mouthwatering dessert features rich coconut flavor infused with fragrant pandan leaf and sweetened with palm sugar, all combined in a creamy, velvety texture. Enjoy this easy-to-make recipe that is sure to impress your guests while delighting your senses.
Allergens
Coconut (Tree Nut)
Ingredients
- 1. 2 cups Thai glutinous rice (soaked for at least 4 hours) 2. 1 can (13.5 oz) full
- fat coconut milk 3. 1 cup water 4. 3/4 cup palm sugar, grated 5. 1 pandan leaf, torn into pieces 6. 1 ripe mango, sliced 7. Toasted coconut flakes for garnish 8. Fresh mint leaves for garnish
Instructions
- In a large pot, combine soaked glutinous rice, coconut milk, water, grated palm sugar, and pandan leaf pieces. Bring to a boil over medium heat, stirring occasionally.
- Lower the heat and simmer for 15 20 minutes, or until the rice is tender and has absorbed all the liquid. Stir gently to prevent the rice from sticking together.
- Remove the pot from heat and allow the rice mixture to cool slightly. Discard the pandan leaf pieces.
- Divide the rice pudding into individual serving bowls or ramekins, and chill in the refrigerator for at least 1 hour to set.
- Before serving, top each bowl with sliced mango, a sprinkle of toasted coconut flakes, and a mint leaf.
Chef’s Insight
The use of pandan leaf imparts a distinct fragrance and flavor to the pudding. For an even stronger pandan aroma, you can add 1 teaspoon of pandan extract instead of using the leaf.
Notes
For an added touch of luxury, serve the pudding in coconut shell bowls.