If you’ve ever dreamed of a dessert that feels like a warm hug from Thailand, then you are going to adore this Thai Black Sticky Rice Pudding with Coconut Milk and Mango Recipe. This indulgent treat combines earthy black sticky rice slow-cooked to creamy perfection with the rich sweetness of coconut milk and the bright, juicy freshness of mango. It’s a feast of textures and flavors that somehow manages to be decadent yet comforting, simple yet sophisticated. Once you make this, it will quickly become one of your all-time favorites to impress family and friends or simply indulge yourself on a cozy night in.
Ingredients You’ll Need
Gathering the right ingredients is the key to making this pudding flawlessly delicious. Each one brings a special quality, whether it’s the chewy texture of black sticky rice or the silky richness of coconut milk that makes every bite irresistible.
- Black sticky rice: This Thai black glutinous rice is sticky and slightly nutty, providing the pudding’s distinctive texture and deep color.
- Water: The base for cooking the rice until it’s perfectly tender.
- Full-fat coconut milk: Vital for that luscious creaminess that makes the pudding rich but not heavy.
- Sugar: Balances the natural earthiness of the rice with just the right touch of sweetness.
- Salt: A small pinch enhances all the flavors and keeps the sweetness in check.
- Mango slices: Sweet, juicy mango balances the pudding’s richness and adds a vibrant pop of color.
- Toasted sesame seeds: Optional but adds a lovely crunch and subtle nuttiness.
- Coconut flakes: Another optional topping that boosts coconut flavor and texture delightfully.
How to Make Thai Black Sticky Rice Pudding with Coconut Milk and Mango Recipe
Step 1: Rinse the Rice
Start by rinsing your black sticky rice under cold running water. Do this several times until the water runs mostly clear. This step removes excess starch and helps prevent the rice from becoming too gummy, ensuring a pleasantly chewy texture that’s essential for this pudding.
Step 2: Cook the Rice
Place the rinsed rice and 3 cups of water in a medium saucepan and bring it to a boil over high heat. Once bubbling, lower the heat to a gentle simmer. Keep the pot uncovered and stir occasionally as the rice softens and absorbs the water over about 45 minutes to an hour. The goal is tender yet distinct grains with a naturally sticky feel.
Step 3: Add Coconut Milk and Sweeten
To infuse creamy richness, stir in 1/2 cup of full-fat coconut milk along with 1/4 cup sugar and 1/4 teaspoon salt. Let the mixture simmer on low heat for another 5 to 10 minutes, stirring frequently. You’ll notice the pudding thickening beautifully as those flavors meld together into a silky, sweet sensation.
Step 4: Prepare the Coconut Milk Sauce
While the rice pudding finishes cooking, gently warm the remaining 1/2 cup of coconut milk in a small saucepan. Add 1 tablespoon sugar and a pinch of salt, stirring until everything dissolves. This warm sauce will be drizzled over the pudding turning each bite into a coconut-kissed delight.
Step 5: Assemble and Serve
Spoon the luscious black sticky rice pudding into serving bowls. Pour a generous drizzle of the warm coconut sauce over the top, and don’t forget the star of the show: fresh mango slices. Sprinkle with toasted sesame seeds or coconut flakes if you like a bit of extra crunch and texture. It looks as fabulous as it tastes!
How to Serve Thai Black Sticky Rice Pudding with Coconut Milk and Mango Recipe
Garnishes
Garnishing is where this dessert becomes truly special. Vibrant mango slices not only add sweetness and color but also balance the creamy pudding perfectly. Toasted sesame seeds bring a mild nuttiness and a subtle crunch, and coconut flakes add extra dimension and visual appeal. Feel free to get creative with chopped pistachios or a sprinkle of edible flowers for an elegant touch.
Side Dishes
This pudding shines beautifully as a stand-alone dessert but pairs wonderfully with light, refreshing bites like Thai iced tea, fresh fruit salads, or even a small scoop of lime sorbet to add a zesty contrast. If you’re serving a Thai-inspired meal, keep other dishes more savory and mild to let the pudding be the sweet grand finale.
Creative Ways to Present
Enjoy this Thai Black Sticky Rice Pudding with Coconut Milk and Mango Recipe in traditional bowls, or get playful with glass parfait cups layered with pudding, mango, and sauce. For a party, consider mini mason jars or even use hollowed-out mango halves for a tropical flair. Adding a bamboo or wooden spoon enhances the experience and embraces the dessert’s Thai roots.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer leftover pudding into an airtight container and refrigerate. It will keep for up to 3 days, letting you enjoy the treat for several days without any loss in flavor or texture. The pudding will firm up in the fridge but gently reheats beautifully.
Freezing
While freezing is possible, it can affect the texture of the sticky rice slightly. If needed, freeze the pudding in freezer-safe containers for up to 1 month. Be sure to thaw overnight in the refrigerator before reheating slowly on the stovetop for best results.
Reheating
Reheat the pudding gently in a saucepan over low heat, stirring often and adding a splash of coconut milk or water to loosen it up as it warms. Avoid microwaving vigorously as it can cause uneven heating and affect texture. Warmed with care, it tastes almost as good as fresh.
FAQs
Can I use regular white sticky rice instead of black sticky rice?
Yes, you can substitute white glutinous rice for black sticky rice, but keep in mind the flavor and color will differ. Black sticky rice adds a unique nutty taste and beautiful dark color that’s signature to this recipe.
Is it necessary to use full-fat coconut milk?
Full-fat coconut milk gives the pudding its rich, creamy texture. Low-fat versions can be used, but the final dessert might be less luxurious and slightly thinner in consistency.
Can this dessert be made vegan?
Absolutely! This recipe is naturally vegan since it uses coconut milk instead of dairy. Just ensure your sugar is vegan-friendly, and you’re all set.
How ripe should the mango be?
Look for mangoes that are ripe but still firm to the touch. Overripe mangoes can become mushy and overly sweet, which might overshadow the gentle flavors of the pudding.
Can I prepare the pudding in advance for a party?
Yes! The pudding can be made a day ahead, refrigerated, and reheated gently before serving. This makes it a fantastic dessert for entertaining without last-minute rush.
Final Thoughts
This Thai Black Sticky Rice Pudding with Coconut Milk and Mango Recipe is more than just a dessert — it’s a celebration of Thai flavors and textures that feels both exotic and homey. Give it a try and watch how its sweet, creamy, and fruity goodness becomes a cherished favorite. Sharing this dish is like sharing a little piece of Thailand’s culinary magic straight from your kitchen!
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Thai Black Sticky Rice Pudding with Coconut Milk and Mango Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
This Thai Black Sticky Rice Pudding is a luxurious and flavorful dessert made with black glutinous rice simmered in coconut milk and sweetened with sugar. Creamy, slightly chewy, and aromatic, it’s traditionally served warm with a drizzle of coconut sauce and optional toppings like mango slices, toasted sesame seeds, and coconut flakes for a delightful tropical treat.
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 Coconut 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. This helps remove excess starch and ensures a cleaner texture.
- 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 the heat to low and simmer uncovered for about 45 minutes to 1 hour, stirring occasionally, until the rice is tender and the water is absorbed.
- Add Coconut Milk and Sweeteners: Stir in 1/2 cup coconut milk, 1/4 cup sugar, and 1/4 teaspoon salt into the cooked rice. Continue to simmer gently for another 5 to 10 minutes until the mixture thickens slightly, melding the flavors.
- Prepare the Serving Sauce: In a separate small saucepan, heat the additional 1/2 cup of coconut milk with 1 tablespoon of sugar and a pinch of salt until warm, making a rich sauce to drizzle over the pudding.
- Serve and Garnish: Spoon the sticky rice pudding into serving bowls, drizzle with the warm coconut sauce, and top with optional mango slices, toasted sesame seeds, or coconut flakes for extra texture and tropical flavor.
Notes
- Make sure to rinse the black sticky rice thoroughly to remove excess starch for the best texture.
- The pudding can be served warm or at room temperature depending on preference.
- Substitute sugar with palm sugar for a more authentic Thai flavor.
- Optional toppings can be mixed and matched or omitted based on dietary preferences.
- Leftovers can be refrigerated and gently reheated with a splash of coconut milk before serving.
