Thai Coconut Sticky Rice With Mango

Hi Bold Bakers! Coconut sticky rice is a popular treat worldwide, but in Thailand, it’s a street food staple, and in the US, it is a must-have dessert whenever you visit your favorite Thai restaurant! Already have an account? This Thai coconut sticky rice recipe is made with just a few simple ingredients, and making it at home is almost as easy as ordering takeout! It is wonderfully sweet and comforting, the texture is satisfyingly chewy, and I love the flavors of coconut and mango together. This dessert is the perfect ending to a good meal, and it’s gluten and dairy-free, which means more people can enjoy it!

What Is Thai Coconut Sticky Rice?

Coconut sticky rice is a popular dessert from Thailand and Laos. It is sticky, glutenous rice (it does not contain gluten, though!), soaked in a coconut syrup that’s typically served alongside fresh mango, especially during mango season in Thailand, between April and June. But coconut rice is also served with other fruits, like papaya or durian.

What You Need To Make Thai Coconut Sticky Rice With Mango

Measuring Cups and Spoons Steamer basket Large pot with a well-fitting lid Small saucepan

How To Make Thai Coconut Sticky Rice With Mango

This is a very simple recipe, but you do need to soak the rice overnight, so plan ahead! Here is how you make it (get the full recipe with measurements, below):

Gemma’s Pro Chef Tips For Making Thai Coconut Sticky Rice

This recipe calls for Thai-style long grain glutinous rice, which is quite different from sushi rice. You can find it in Asian markets and online. If you can only find sushi rice, cook 2 cups of it according to the directions on the package and proceed with the recipe. It will be a different texture (not as sticky or chewy), but still delicious! You can use other fruits in this recipe instead of mango. For example, try it with pineapple or papaya! This recipe is both gluten and dairy-free, but you can also make it refined sugar-free! Instead of using brown sugar, replace it with monk fruit sweetener, agave, or your favorite alternative sweetener. You can make this recipe several hours in advance—after you stir the first cup of coconut syrup into the rice, cover and let sit at room temperature until you are ready to serve.