Vietnamese Recipes & Cuisines (Desserts & Drinks)

Sticky Coconut Rice with Mangoes Recipe

Ingredients : Serves 6

400 g

750 ml

250 ml

1/4 teaspoon

2 tablespoons


Glutinous rice

Thick coconut milk

Thin coconut milk


Dark brown sugar or shaved palm sugar

Ripe mango

Method :
  • Combine the glutinous rice, thick and thin coconut milk and salt in a large casserole. Cook over low heat, stirring constantly until the mixture thickens and rice is completely cooked, about 20 minutes.

  • Remove rice from casserole and transfer to a serving dish.

  • Sprinkle palm sugar on top and serve with thick, hot chocolate if desired.

  • Peel and slice the mango and serve with the pudding.

Tips :-

Thick coconut milk is obtained by grating the flesh of 1 coconut into a bowl (this yields about 3 cups of grated coconut flesh) Add 1 cup water, knead thoroughly a few times, then squeeze the mixture firmly in your fist or strain in a muslin cloth or cheese cloth.

Thin coconut milk is obtained by pressing the coconut a second time - adding 1 cup of water to the same grated coconut flesh and squeezing it again. If using canned or packet coconut cream, you should add 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk and 2 cups of water to 1 cup of canned or packet coconut cream to obtain thin coconut milk. These mixing ratios are only general guides however. Different brands of packaged coconut cream vary in thickness, so follow the package instructions.

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