Vegan Mango Coconut Sticky Rice (Printable Version)

Tender coconut-infused sticky rice with ripe mango slices and rich coconut cream topping.

# Ingredient List:

→ Rice

01 - 1 cup glutinous sticky rice
02 - 1.5 cups water

→ Coconut Mixture

03 - 1 can (13.5 oz) full-fat coconut milk
04 - 0.25 cup maple syrup or agave nectar
05 - 0.25 teaspoon sea salt

→ Fruit & Toppings

06 - 2 large ripe mangoes, peeled, pitted, and sliced
07 - 2 tablespoons toasted sesame seeds or coconut flakes, optional
08 - Fresh mint leaves for garnish, optional

# Steps:

01 - Rinse sticky rice under cold running water until water runs clear to remove excess starch.
02 - Combine rinsed rice and water in a saucepan. Bring to boil, reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is tender. Remove from heat and keep covered for 10 minutes.
03 - In a small saucepan, combine coconut milk, maple syrup, and salt. Warm over medium heat until steaming, being careful not to boil.
04 - Reserve 0.5 cup coconut mixture for serving. Pour remaining coconut mixture over cooked rice and gently fold to combine. Keep covered for 10 minutes to absorb coconut flavor.
05 - Divide coconut sticky rice among 4 serving bowls. Top with sliced mango, drizzle with reserved coconut cream, and sprinkle with toasted sesame seeds or coconut flakes. Garnish with mint leaves if desired.

# Expert Advice:

01 -
  • It tastes like you've traveled somewhere warm, but you haven't left your kitchen.
  • The whole thing comes together faster than you'd think, and somehow feels indulgent enough for a weekend treat yet simple enough for a rushed weekday.
  • Every single ingredient serves a purpose, so there's no fussing or complicated techniques hiding in the steps.
02 -
  • The reserved coconut cream is everything—if you pour all of it into the rice, you lose the luxurious drizzle that makes this feel special, so hold back and save that moment for the finish.
  • Ripe mangoes matter more than you think; an underripe one will taste chalky and sour rather than sweet and juicy, so give them a gentle squeeze and a sniff before committing.
03 -
  • Make the sticky rice the night before and store it covered in the fridge; it actually absorbs the coconut milk better when it has time to settle, and your morning becomes just assembly and plating.
  • If your reserved coconut cream has solidified from the fridge, warm it gently for 30 seconds in a small saucepan before drizzling, which brings back that silky, pourable texture without any extra effort.
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