Description
A creamy, naturally dairy-free and gluten-free dessert made with short-grain sticky rice, full-fat coconut milk, and fresh mangoes. This easy-to-make pudding is perfect for meal prep and feels indulgent yet wholesome.
Ingredients
Scale
- 1 cup (200g) short-grain sticky rice (sushi or glutinous rice)
- 1 can (400ml) full-fat coconut milk
- 1 cup (240ml) unsweetened coconut milk beverage (from carton)
- 1/3 to 1/2 cup (70-100g) granulated sugar (or coconut sugar)
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large ripe mangoes, diced
- 2 tablespoons sesame seeds, toasted
- Toasted coconut flakes (optional, for garnish)
Instructions
- Rinse the sticky rice in a fine-mesh strainer under cold water for 3-4 minutes until the water runs clear to remove excess starch.
- Place the rinsed rice in a medium saucepan. Add the 1 cup of carton coconut milk and enough water to cover the rice by about an inch. Let soak for 15-30 minutes.
- Drain the soaking water, keeping the rice in the pot. Add the canned full-fat coconut milk, sugar, and salt.
- Turn heat to medium-high and bring to a simmer. Once bubbling, reduce heat to low, cover with a tight-fitting lid, and simmer gently for 20-25 minutes, stirring every 5 minutes to prevent sticking.
- Cook until rice is tender and most liquid is absorbed. Remove from heat and stir in vanilla extract. Cover and let rest for 10 minutes to thicken.
- While rice rests, toast sesame seeds in a small skillet over medium-low heat for 1-2 minutes until fragrant and golden. Set aside to cool.
- Divide warm pudding among serving bowls. Top with diced mangoes and toasted sesame seeds. Serve warm or at room temperature.
Notes
Do not skip rinsing the rice, as it prevents a gluey texture. Use full-fat canned coconut milk for creaminess; light milk will result in a watery pudding. Stir occasionally to prevent scorching. The pudding thickens as it cools and tastes even better the next day. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 22
- Sodium: 120
- Fat: 10
- Saturated Fat: 8
- Carbohydrates: 48
- Fiber: 2
- Protein: 4
Keywords: dairy-free, gluten-free, coconut rice pudding, mango dessert, sticky rice, vegan dessert, easy dessert, meal prep