Thai Coconut Sticky Rice Pudding with Mango (Gluten-Free) – A Tropical Sensation!

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup gluten
• free sticky rice
• 1 can (14 oz) coconut milk
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 ripe mango, thinly sliced
• Optional: toasted coconut flakes and fresh mint leaves for garnish

Instructions

1. Rinse the sticky rice under cold water until the water runs clear. Drain well.
2. In a saucepan, combine the rinsed sticky rice with 1 cup of water. Bring to a boil over high heat.
3. Lower the heat to low and cover the saucepan. Cook for about 25 30 minutes or until the rice is tender and has absorbed all the water.
4. In another saucepan, combine coconut milk, sugar, and salt. Heat on medium until the sugar dissolves.
5. Once the sticky rice is cooked, add the coconut mixture to it. Stir well, cover, and cook for another 10 minutes on low heat, stirring occasionally.
6. Remove from heat and let it cool down. It should have a pudding like consistency.
7. Assemble your dessert by spooning some of the coconut sticky rice pudding in individual bowls or glasses, followed by a layer of mango slices. Repeat until you reach the top.
8. Optional: Garnish with toasted coconut flakes and fresh mint leaves before serving.

Chef’s Insight

This dessert is not only visually appealing, but the flavors and textures create a sensory experience that transports you to the tropics.

Notes

This recipe is perfect for those with a sweet tooth and gluten intolerance. Feel free to customize it with your favorite fruits or garnishes!