Tropical Thai Dream: Vegan Mango Sticky Rice Popsicles

Allergens

Coconut, Soy (from brown sugar)

Ingredients

• 2 cups glutinous rice, soaked overnight
• 1 can (13.5 oz) full
• fat coconut milk
• 2 ripe mangoes, peeled and diced
• 1/4 cup brown sugar, packed
• 1/2 teaspoon salt
• 6 popsicle molds and sticks

Instructions

1. Drain the soaked glutinous rice and steam it in a steamer basket over boiling water for 20 minutes until cooked through.
2. In a blender, combine the coconut milk, brown sugar, salt, and half of the diced mangoes. Blend until smooth and well combined.
3. Divide the steamed glutinous rice evenly among the popsicle molds, filling each about two thirds full.
4. Pour the blended coconut mixture over the rice in each mold, filling to the top. Insert a popsicle stick into each mold and place them in the freezer for at least 6 hours or until fully frozen.
5. To serve, run the bottom of the molds under warm water for a few seconds to loosen the popsicles before carefully removing them.

Chef’s Insight

Use a sharp knife to cut through the frozen layers of rice for a perfect slice every time.

Notes

Popsicle molds may vary in size, yielding a different number of servings.