Vegan Mango Sticky Rice Coconut Clouds with Cashew Caramel Drizzle
About This Recipe
Experience a delightful fusion of traditional Filipino flavors and vegan principles in this scrumptious dessert recipe. Our Vegan Mango Sticky Rice Coconut Clouds with Cashew Caramel Drizzle will transport you to the tropics, where sweet mangoes blend seamlessly with the aromatic flavors of coconut and sticky rice, all while staying true to a vegan diet. Prepare yourself for an unforgettable sensory experience as you indulge in this ethereal dessert, elevated by the rich, smooth cashew caramel drizzle.
Mango sticky rice is a traditional dessert originating from Southeast Asia, particularly Thailand and the Philippines, where ripe mangoes are used as the main fruit component. In this recipe, we've combined Filipino influences with vegan principles to create an innovative and delicious dessert that stays true to its roots while catering to modern dietary requirements.
Ingredients
- 1 cup uncooked glutinous rice (mABLIK)
- 2 cups coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 ripe mangoes, sliced
- 1 cup soaked cashews, blanched and drained
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Coconut flakes, for garnish
Instructions
- 1
a. Rinse the glutinous rice under cold water until the water runs clear. Place it in a rice cooker with 2 cups of water and cook according to the appliance's instructions. b. In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat until the mixture begins to bubble, then reduce the heat to low and let it simmer for about 5 minutes. c. Once the rice is cooked, fluff it with a fork and mix in the hot coconut milk mixture. Allow the rice to cool and then refrigerate for at least 2 hours or overnight to achieve the "sticky" texture. d. For the cashew caramel, blend the soaked cashews with agave nectar, vanilla extract, and lemon juice until smooth and creamy. Transfer to a squeeze bottle or piping bag. e. To assemble, scoop a portion of the cooled sticky rice onto each plate, then top it with mango slices and drizzle with cashew caramel. Garnish with coconut flakes for added texture and visual appeal.
Chef's Notes
This recipe can be made gluten-free by using certified gluten-free oats and ensuring the coconut milk is labeled as gluten-free.
Nutrition Information
Calories: 350 kcal – Protein: 7 g – Fat: 14 g – Carbohydrates: 52 g – Fiber: 2 g – Sugars: 28 g – Sodium: 230 mg