This dessert came to me on a quiet evening. I wanted something that felt both comforting and special. The result is a parfait that layers fragrant coconut sticky rice with ripe mango and a hint of sesame.
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It's a simple dish. But the flavors are anything but simple. The sweetness of the mango, the creaminess of the coconut, and the subtle saltiness of the rice create a perfect balance.
Take your time with this. Enjoy the process. The reward is a dessert that tastes like a gentle pause.
Why You'll Love This Recipe
About the Ingredients
1 cup (200g) glutinous rice (sticky rice)
The base of the dessert. Use Thai sweet rice for best results. Regular jasmine rice won't work here.
1 cup (240ml) coconut milk, full-fat
Adds richness. Light coconut milk will make it less creamy; you can substitute with cashew milk for a lighter option.
1/4 cup (50g) granulated sugar
Adjust to taste. You can use coconut sugar for a deeper flavor.
1/2 teaspoon salt
Balances the sweetness. Use fine sea salt for even distribution.
2 ripe mangoes, peeled and cubed
Choose fragrant, slightly soft mangoes like Ataulfo or Kent. If not in season, use frozen mango, thawed.
1/4 cup (60ml) coconut cream (optional, for drizzling)
Adds extra indulgence. You can use the thick part of a can of coconut milk if you have it.
1 tablespoon toasted sesame seeds, for garnish
Adds a nutty crunch. Substitute with black sesame seeds or toasted coconut flakes.
Tips & Tricks
- Rinse the rice thoroughly until the water runs clear to remove excess starch; this prevents the rice from becoming gummy.
- Do not skip the salt in the coconut sauce; it enhances the sweetness and makes the dessert more complex.
- Let the rice cool slightly before assembling to avoid melting the mango.
Pro Tips
Step-by-Step Instructions
1. Soak the rice
Rinse the glutinous rice in a bowl of water until the water is clear. Soak in fresh water for at least 30 minutes, then drain.
2. Steam the rice
Place the drained rice in a steamer basket lined with cheesecloth. Steam over boiling water at 212°F (100°C) for 20-25 minutes until the rice is tender and translucent. The rice should be soft and slightly sticky.
3. Prepare coconut sauce
In a small saucepan, combine coconut milk, sugar, and salt. Heat over medium heat at 250°F (121°C) until the sugar dissolves, about 2-3 minutes. Do not boil. Set aside.
4. Combine rice and sauce
Transfer the warm rice to a bowl. Pour the coconut sauce over the rice and stir gently to coat. Let it sit for 10 minutes so the rice absorbs the sauce.
5. Prep the mango
While the rice absorbs, peel and cube the mangoes. Set aside a few pretty cubes for the top.
6. Layer the parfait
In serving glasses or bowls, spoon a layer of the coconut rice. Add a layer of mango cubes. Repeat until the glass is filled, ending with rice on top.
7. Garnish and serve
Drizzle with coconut cream if using, and sprinkle with toasted sesame seeds. Serve warm or at room temperature.
Delicious Variations
- Swap mango for fresh pineapple or grilled peaches for a tropical twist.
- Add a layer of mango puree blended with lime juice for extra tang.
- Top with crushed peanuts or cashews for added crunch.
How to Store Mango Coconut Sticky Rice Parfait
Refrigerator
Store in an airtight container for up to 2 days. The rice will firm up; add a splash of coconut milk when serving.
Freezer
Not recommended, as the texture of the rice changes upon thawing.
Reheating
Reheat in the microwave in 20-second bursts, or steam gently to soften the rice.
Frequently Asked Questions
Q: Can I use regular rice instead of sticky rice?
No, regular rice won't become sticky and will not work for this dessert. Sticky rice (glutinous rice) is essential for the correct texture.
Q: How do I know when the rice is perfectly cooked?
The rice should be tender and slightly translucent, with a soft sticky texture. Taste a grain to ensure it's not hard in the center.
Q: Can I make this dessert ahead of time?
Yes, you can prepare the rice and mango separately, then assemble just before serving. The rice can be kept warm for up to 2 hours.
Q: What can I substitute for coconut milk?
You can use full-fat coconut milk for the best flavor. If you need a substitute, try a combination of heavy cream and a little coconut extract, though the taste will differ.
Q: Is this dessert gluten-free?
Yes, as long as you use certified gluten-free rice and check that your other ingredients are gluten-free, this dessert is naturally gluten-free.
I hope you enjoy this parfait as much as I do. Try it with your favorite fruit and let me know how it turns out. Breathe, then unplug.
Mango Coconut Sticky Rice Parfait
Indulge in this creamy mango coconut sticky rice parfait, a delightful fusion dessert that's both elegant and easy to make.
🧂 Ingredients
- 1 cup (200g) glutinous rice (sticky rice)
- 1 cup (240ml) coconut milk, full-fat
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 2 ripe mangoes, peeled and cubed
- 1/4 cup (60ml) coconut cream (optional, for drizzling)
- 1 tablespoon toasted sesame seeds, for garnish
📋 Instructions
- 1Soak the rice — Rinse the glutinous rice in a bowl of water until the water is clear. Soak in fresh water for at least 30 minutes, then drain.
- 2Steam the rice — Place the drained rice in a steamer basket lined with cheesecloth. Steam over boiling water at 212°F (100°C) for 20-25 minutes until the rice is tender and translucent. The rice should be soft and slightly sticky.
- 3Prepare coconut sauce — In a small saucepan, combine coconut milk, sugar, and salt. Heat over medium heat at 250°F (121°C) until the sugar dissolves, about 2-3 minutes. Do not boil. Set aside.
- 4Combine rice and sauce — Transfer the warm rice to a bowl. Pour the coconut sauce over the rice and stir gently to coat. Let it sit for 10 minutes so the rice absorbs the sauce.
- 5Prep the mango — While the rice absorbs, peel and cube the mangoes. Set aside a few pretty cubes for the top.
- 6Layer the parfait — In serving glasses or bowls, spoon a layer of the coconut rice. Add a layer of mango cubes. Repeat until the glass is filled, ending with rice on top.
- 7Garnish and serve — Drizzle with coconut cream if using, and sprinkle with toasted sesame seeds. Serve warm or at room temperature.
Ingrid explores mindful technology use and digital minimalism, helping readers reclaim focus. She writes about practical habits to reduce screen time and improve digital well-being.
