Thai Coconut Sticky Rice Pudding with Mango – Gluten-Free and Heavenly Delight
Find the perfect gluten-free dessert with this delectable Thai Coconut Sticky Rice Pudding with Mango. Easy to make and packed with flavor, this romantic and tropical treat is a delightful addition to any meal.
Allergens
N/A (excluding allergies to coconut, mango, or rice)
Ingredients
- 1. 1 cup gluten
- free sticky rice, rinsed 2. 1 13.5 oz can coconut milk 3. 1/4 cup granulated sugar 4. 1/2 teaspoon salt 5. 1 ripe mango, peeled and sliced into thin strips 6. Toasted coconut flakes (optional)
Instructions
- In a large bowl, combine the rinsed gluten free sticky rice with half of the coconut milk, sugar, and salt. Mix well to ensure all grains are evenly coated. Cover and let it soak for at least 4 hours or overnight for best results.
- Drain any excess liquid from the soaked rice. Transfer the rice into a steamer basket or a heatproof bowl that fits in your pressure cooker. Add the remaining coconut milk to the rice, and place the steamer basket/bowl inside the pressure cooker.
- Close the pressure cooker lid, set it to high pressure for 20 minutes, and let the cooker release pressure naturally for another 10 minutes once cooking is complete. Open carefully after the natural release period.
- Gently fluff the cooked sticky rice with a fork and allow it to cool slightly. Divide the rice evenly into two serving bowls. Arrange the sliced mango on top of the rice and garnish with toasted coconut flakes, if desired. Serve immediately.
Chef’s Insight
The combination of sweet coconut and tart mango is a perfect balance in this Thai dessert, while the sticky rice texture adds an enjoyable mouthfeel.
Notes
This dessert is best enjoyed fresh and at room temperature.