Sweet Coconut Sticky Rice with Mango

This sweet coconut sticky rice is not claiming to be authentic, but it is delicious! Especially when topped with fresh mango.

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This is the first time I have ever made sticky rice. Am I claiming it to be authentic? Far from it! So don’t try to call me out for not doing it the proper way.

Trust me, I looked up all kinds of recipes claiming to be authentic, and while I don’t doubt those claims, I just didn’t have the patience at the time for all of it.

So, true to form, I decided to wing it. And you know what? I think it turned out damn delicious.

Would the more authentic version taste better? Maybe. And maybe one day I will try it, but for now my cheater method is how I am going to roll.

Another things not authentic about this dish? I served it with a sprinkle of Tajin seasoning. Yes I put Mexican seasoning on a Thai dessert, because I love Tajin on mango and it was just as good when paired with this sweet coconut sticky rice as well.

Have you ever had Tajin seasoning? I highly recommend stopping by your local Mexican grocery to pick some up. Just keep in mind that a little bit goes a long way!

I’ve also heard it’s delicious mixed with sugar or salt (depending on your preference) on the rim of a margarita. But I digress.

If you don’t want to find Tajin, this would also be great topped with toasted coconut or sesame seeds.

One year ago: BBQ Brisket Burgers

Four years ago: Rent the Runway Pro Review

Five years ago: Sourdough Pancakes

Six years ago: Twix Brownies

Seven years ago: Peanut Butter Banana Bagels

Nine years ago: Baked Blueberry Almond Pancakes

SWEET COCONUT STICKY RICE WITH MANGO

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Yield: 4 Servings Prep Time: 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 uncooked, short-grain rice
• 2 cups water
• 1 (15 oz.) can coconut milk
• 1/2 cup sugar
• 1 Tbsp tapioca starch
• 1 fresh mango, peeled and cubed
• Sesame seeds, toasted coconut, or Tajin seasoning, for serving

Directions

1. In a fine sieve, rinse rice cold water until the water runs clear.
2. In a medium sauce pan, combine the rice and 2 cups water, bring to a boil, reduce to a simmer, cover, and until water is absorbed, about 15-20 minutes.
3. While the rice cooks, in a small saucepan over medium heat combine coconut milk, sugar, and tapioca. Bring the mixture to a boil, stirring until the sugar is dissolved. Remove the pan from the heat and cover.
4. When the rice ix cooked, stir in the coconut milk mixture, cover, and allow to cool for 30 minutes-1 hour or until it has absorbed all of the liquid.
5. When ready to serve, divide sticky rice among serving plates with mango on top. Sprinkle with sesame seeds, toasted coconut, or tajin seasoning as desired..

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