Thai mango sticky rice with salted coconut cream
Warm sweet sticky rice with ripe mango and a drizzle of salty coconut cream. A famous Thai pudding made vegan.
- Time50 min
- LevelEasy
- Costabout £0.61 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice until the water runs clear, then cover with cold water and soak for 30 minutes. Drain.
30 min - 2
Steam the rice in a lined steamer or sieve over simmering water for 20 minutes until tender and shiny.
20 min - 3
Meanwhile, warm 300 ml of the coconut milk with the sugar and half the salt until the sugar dissolves. Do not boil.
- 4
Stir the hot rice into the sweet coconut milk, cover and leave for 10 minutes so it soaks it all up.
10 min - 5
Warm the remaining coconut milk with the cornflour and the last of the salt for 2 minutes until it thickens slightly into a cream.
2 min - 6
Serve the rice with sliced mango, a drizzle of salty coconut cream and the sesame seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.