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If you’re craving a dessert that feels like a tropical hug in every bite, the Thai Black Sticky Rice Pudding with Coconut Milk and Mango Recipe is an absolute must-try. This luscious pudding blends the earthy, nutty flavor of black sticky rice with the creamy sweetness of coconut milk, perfectly balanced by fresh, juicy mango slices on top. It’s a comforting, yet vibrant treat that beautifully showcases simple ingredients coming together in a way that’s both elegant and soul-satisfying. Whether you’re new to Thai desserts or a longtime fan, this recipe will quickly become a beloved staple for your kitchen adventures.
Ingredients You’ll Need
Gathering a handful of straightforward, pantry-friendly ingredients is all you need to create this delightful dish. Each plays a crucial role—black sticky rice gives chewy, rich texture and earthiness, the coconut milk adds smooth creaminess, and the mango injects that sunny burst of fresh sweetness you’ve been dreaming of.
- 1 cup black sticky rice: Also known as Thai black glutinous rice, this creates the signature chewy base and deep color of the pudding.
- 3 cups water: Essential for cooking the rice until it reaches tender perfection without losing its natural bite.
- 1/2 cup coconut milk (full-fat): Adds luscious richness and a tropical aroma that infuses the pudding.
- 1/4 cup sugar: Sweetens the rice just enough to enhance its natural flavors without overpowering.
- 1/4 tsp salt: A pinch to balance the sweetness and bring out the complexity of the dish.
- 1/2 cup extra coconut milk (for serving): Warmed up to drizzle over the pudding, making every bite luxuriously moist.
- 1 tbsp sugar (for serving coconut milk): Adds just a hint of sweetness to the coconut sauce served alongside the pudding.
- Pinch of salt (for serving coconut milk): Enhances the flavor of the coconut sauce and ties everything together.
- Optional toppings – mango slices, toasted sesame seeds, coconut flakes: Adds freshness, texture, and a beautiful finish for presentation.
How to Make Thai Black Sticky Rice Pudding with Coconut Milk and Mango Recipe
Step 1: Prepare the Rice
Start the magic by rinsing the black sticky rice under cold running water several times until the water runs mostly clear. This step removes excess starch and ensures your pudding won’t be gummy—it’s all about achieving that perfect tender chew.
Step 2: Cook the Rice
Combine the rinsed rice and 3 cups of water in a medium saucepan and bring to a lively boil. Once bubbling, reduce the heat to low and let it simmer uncovered for about 45 minutes to an hour. Remember to stir occasionally here; it prevents sticking and helps the rice cook evenly as it soaks up all the liquid.
Step 3: Add Coconut Milk and Sweeten
When the rice has softened and absorbed most of the water, gently stir in 1/2 cup of full-fat coconut milk, 1/4 cup of sugar, and a pinch of salt. Keep simmering for another 5 to 10 minutes to let the pudding thicken and those flavors deepen into a gooey, silky texture.
Step 4: Prepare the Coconut Milk Sauce
While your pudding thickens, warm up the extra 1/2 cup of coconut milk in a small saucepan. Add 1 tablespoon of sugar and a pinch of salt, stirring until everything dissolves and the sauce is cozy and warm—a perfect drizzle to elevate every mouthful.
Step 5: Serve and Garnish
Spoon your black sticky rice pudding into little bowls, drizzle generously with the warm coconut sauce, and add bright mango slices on top. For an extra touch, sprinkle toasted sesame seeds or coconut flakes—each bite will be a perfect harmony of textures and tropical flavors.
How to Serve Thai Black Sticky Rice Pudding with Coconut Milk and Mango Recipe
Garnishes
Fresh mango slices are the star garnish, their juicy sweetness balancing the richness of the pudding beautifully. Toasted sesame seeds add a nutty crunch, while coconut flakes lend an additional layer of texture and that unmistakable tropical vibe.
Side Dishes
This dessert pairs wonderfully with light, refreshing sides like a small portion of fresh fruit salad or a crisp Vietnamese jasmine tea to cleanse the palate. It can also follow a spicy Thai meal to provide a soothing and satisfying finish.
Creative Ways to Present
For a classy dessert presentation, try serving the pudding in small glass jars or coconut shells, layering the pudding with mango puree and topping with mint leaves. You can even turn it into a parfait by alternating layers of sticky rice pudding and diced mango for a visually stunning treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Thai Black Sticky Rice Pudding with Coconut Milk and Mango Recipe in an airtight container in the refrigerator. It will stay delicious for up to 3 days, allowing you to enjoy those rich flavors even after the initial serving.
Freezing
Freezing this pudding isn’t ideal as it can change the texture of the sticky rice, making it denser and less creamy. However, if you must, freeze in small, portion-sized containers and thaw slowly in the fridge overnight before reheating.
Reheating
When ready to enjoy leftovers, warm the pudding gently in the microwave or on the stovetop with a splash of coconut milk to bring back its creamy softness. Reheat the coconut sauce separately and drizzle it fresh over the pudding before serving.
FAQs
Can I use other types of rice for this recipe?
Black sticky rice is the key to achieving the authentic chewy texture and distinctive flavor in this pudding. Using other types like jasmine or regular glutinous rice will drastically change the dish’s character.
Is there a substitute for coconut milk?
Full-fat coconut milk creates the rich, tropical creaminess essential to this dessert’s flavor profile. Using a lower-fat coconut milk or non-dairy milk alternatives will result in a thinner, less flavorful pudding.
How ripe should the mangoes be?
Choose mangoes that are ripe but still firm. They should be sweet and juicy to complement the creamy pudding but not so soft that they turn mushy when sliced.
Can this dessert be served cold?
While traditionally served warm or at room temperature, this pudding can also be enjoyed chilled for a refreshing twist—just be sure to warm the coconut sauce before drizzling.
Can I make this recipe vegan?
This Thai Black Sticky Rice Pudding with Coconut Milk and Mango Recipe is naturally vegan as it uses plant-based coconut milk instead of dairy, making it a perfect treat for vegan friends and family.
Final Thoughts
This Thai Black Sticky Rice Pudding with Coconut Milk and Mango Recipe is a delightful way to bring a slice of Southeast Asia’s sweet magic into your kitchen. Once you taste the creamy, fragrant pudding and fresh mango harmony, you’ll understand why it’s treasured across Thailand and beyond. Give it a try, and let this dish become your go-to recipe for warming hearts and tantalizing taste buds.
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Thai Black Sticky Rice Pudding with Coconut Milk and Mango Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Thai Black Sticky Rice Pudding is a luxurious and flavorful dessert made with tender black glutinous rice simmered in coconut milk and sweetened with sugar. Served warm with an extra coconut milk sauce and optional toppings like mango slices, toasted sesame seeds, or coconut flakes, this pudding offers a rich, creamy, and comforting treat that’s perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup black sticky rice (Thai black glutinous rice)
- 3 cups water
- 1/2 cup coconut milk (full-fat)
- 1/4 cup sugar
- 1/4 tsp salt
For Serving Sauce
- 1/2 cup extra coconut milk
- 1 tbsp sugar
- Pinch of salt
Optional Toppings
- Mango slices
- Toasted sesame seeds
- Coconut flakes
Instructions
- Rinse the rice: Rinse the black sticky rice under cold running water several times until the water runs mostly clear to remove excess starch and impurities.
- Cook the rice: Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil over high heat. Once boiling, reduce heat to low and simmer uncovered for about 45 minutes to 1 hour, stirring occasionally, until the rice is tender and most of the water is absorbed.
- Add coconut milk and sugar: Stir in 1/2 cup of coconut milk, 1/4 cup sugar, and 1/4 teaspoon salt into the cooked rice. Continue to simmer for another 5 to 10 minutes until the mixture thickens and becomes creamy.
- Prepare the serving sauce: In a separate small saucepan, gently heat the remaining 1/2 cup coconut milk with 1 tablespoon sugar and a pinch of salt until warm, stirring occasionally to dissolve the sugar. This sauce will be drizzled over the pudding when served.
- Serve: Spoon the sticky rice pudding into bowls, drizzle with the warm coconut sauce, and garnish with optional toppings such as mango slices, toasted sesame seeds, or coconut flakes for extra flavor and texture.
Notes
- Use full-fat coconut milk for a richer and creamier texture.
- Black sticky rice takes longer to cook than white varieties, so plan accordingly.
- Stir occasionally while cooking to prevent the rice from sticking to the bottom of the pan.
- Customize the dessert with your favorite toppings like fresh fruit or nuts.
- This pudding tastes great both warm and chilled.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
