in Dessert Recipes, Thailand

Coconut – Mango – Sticky Rice

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Ingredients for 2 servings:

  • 1 can coconut milk (400 ml)
  • Rice (sticky rice)
  • 1 ½ tbsp sugar
  • 1 pinch of salt
  • 1 mango(s)
  • 2 tbsp desiccated coconut

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

creamy – sweet temptation from Thailand

Pour the coconut milk into a saucepan. Half fill the empty container with sticky rice and add it to the pan. Loosen any sticky bits with a little water and pour it into the pan. Add the sugar and salt, stir, and bring to a boil. Meanwhile, peel the mango and cut into bite-sized cubes. Add to the rice, mix, and let the rice simmer over a very low heat for 20-30 minutes. Stir frequently; the rice will stick slightly. Add a little water if needed. Dry toast the desiccated coconut in a pan and sprinkle over the rice just before serving. Delicious hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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