Description
A creamy, dairy-free, and gluten-free dessert made with sticky rice, full-fat coconut milk, and ripe mangoes. This easy-to-make pudding is naturally sweetened, perfect for summer, and improves in flavor when chilled overnight.
Ingredients
Scale
- 1 cup (200g) glutinous (sticky) rice
- 2 cans (400ml each) full-fat canned coconut milk
- 2 cups (480ml) water
- 2 large ripe mangoes (about 4 cups flesh total)
- ½ cup (100g) coconut sugar
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ¼ cup toasted coconut flakes (for topping)
- Fresh mint leaves (for topping)
Instructions
- Rinse the sticky rice under cold water until clear. Soak in plenty of water for at least 30 minutes, ideally 4 hours or overnight.
- While rice soaks, peel and cut the mangoes. Reserve 1 cup of diced mango for topping. Blend the remaining 3 cups of mango flesh until smooth to create a puree.
- Drain the soaked rice and add it to a medium heavy-bottomed saucepan with 2 cups of water. Bring to a boil over medium-high heat.
- Reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid. Check if rice is tender; if not, add a splash of water and cook 5 more minutes.
- Pour in the two cans of coconut milk, coconut sugar, and salt. Stir to combine.
- Bring to a gentle simmer over medium-low heat. Stir frequently every 2-3 minutes for 10-15 minutes until the mixture thickens and coats the back of a spoon.
- Remove from heat. Stir in the mango puree and vanilla extract. Taste and adjust sweetness if needed.
- Transfer to serving bowls and refrigerate for at least 2 hours or overnight to chill and set.
- Serve chilled, topped with reserved diced mango, toasted coconut flakes, and fresh mint.
Notes
Do not skip the soaking step for the rice, as it ensures even cooking and the correct chewy texture. Use full-fat canned coconut milk, not carton milk, for the necessary creaminess. The pudding thickens as it cools, so adjust consistency with a splash of water or coconut milk if needed. It does not freeze well.
- Prep Time: 30 minutes (plus soaking time)
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 28
- Fat: 8
- Saturated Fat: 6
- Carbohydrates: 52
- Fiber: 3
- Protein: 3
Keywords: dairy-free, gluten-free, vegan, sticky rice, mango pudding, coconut milk, summer dessert, easy recipe, healthy dessert