Coconut Mango Dessert Cups (Printable)

Enjoy coconut-infused sticky rice with fresh mango!

# Ingredient List:

→ Sticky Rice

01 - 1 cup glutinous (sticky) rice
02 - 1½ cups water

→ Coconut Mixture

03 - 1 cup coconut milk (full fat)
04 - ¼ cup granulated sugar
05 - ¼ teaspoon salt

→ Topping

06 - 2 ripe mangoes, peeled and diced
07 - 2 tablespoons toasted sesame seeds or mung beans

→ Garnish

08 - Fresh mint leaves

# Steps:

01 - Rinse the sticky rice under cold water until the water runs clear. Soak in water for 30 minutes if time allows, then drain.
02 - Combine the rice and 1½ cups water in a saucepan. Bring to a boil, then cover and simmer on low for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 10 minutes.
03 - While the rice cooks, mix coconut milk, sugar, and salt in a saucepan over medium heat. Stir just until the sugar dissolves and the mixture is warm without boiling.
04 - Pour ¾ of the coconut mixture over the warm sticky rice. Stir gently, cover, and let the rice absorb the coconut milk for 10 minutes.
05 - Divide the sticky rice evenly among 6 small serving cups, pressing gently to compact.
06 - Top each cup with diced mango and drizzle with the reserved coconut mixture.
07 - Sprinkle with toasted sesame seeds or mung beans and garnish with mint leaves, if desired. Serve slightly warm or at room temperature.

# Expert Advice:

01 -
  • This dessert is a playful treat that’s as simple to make as it is to eat.
  • The combination of coconut and mango creates a heavenly balance that feels indulgent yet refreshing.
02 -
  • Don’t skip the soaking step; it makes a noticeable difference in texture!
  • Adding a pandan leaf while warming the coconut mixture transformed the flavor for me; it’s a game changer!
03 -
  • Be patient in the rice-cooking process; rushing might compromise that coveted stickiness.
  • A sprinkle of lime zest before serving adds a delightful brightness!
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