coconut mango sticky rice, vegan
Prep time
Cook time
Total time
You could easily substitute mango with what's in season, plums, peaches, blueberries and so on. Enjoy it warm, that's the key!
: dessert, vegan
Serves: 4-6
  • 3 cups water
  • 1 cup sticky rice, sticky sushi rice or Thai sticky rice
  • 1 (14-ounce can) coconut milk
  • ¼ cup plus 2 tablespoons organic sugar or sugar substitute like date or coconut sugar
  • ¼ teaspoon sea salt
  • 2 teaspoons arrowroot
  • 1 fresh mango, pitted, skin removed and cubed
  • toasted sesame, crushed pistachio or chia seeds, optional
  1. Soak the rice in water for 1-2 hours. Rinse until the water runs clean.
  2. Prepare the rice by steaming in a strainer/steamer-style double broiler. If your double broiler has large holes allowing the rice to fall through then line the bottom with cheese cloth or a mesh strainer. You want the rice to steam over the water not boil in the water.
  3. Cover and steam 25 minutes or until the grains are just tender and a bit glossy. Be sure to check the pan every 10 minutes, refilling water as needed.
  4. Prepare the sauce by bringing the coconut milk, sugar and salt to a low boil. Reduce heat to a low simmer, stirring to be sure the sugar has melted.
  5. Remove 3 tablespoons of the coconut milk and in a cup stir in the arrowroot until smooth. Incorporate the arrowroot mixture into the coconut mixture until smooth.
  6. Simmer, stirring often, until the rice is cooked.
  7. In a separate bowl combine the rice and 1 cup of the coconut sauce. Stir and allow the mixture to rest 10 minutes. The rice will absorb the coconut sauce and become creamy.
  8. Serve warm topped with coconut sauce, fresh fruit and optional sesame seeds, pistachio or chia seeds.
Recipe by phoebe's pure food at