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5 from 5 votes
Thai Coconut Sticky Rice, next to some mangoes, on a plate.
Thai Coconut Sticky Rice Recipe with Mango
Prep Time
10 hrs
Cook Time
30 mins
soak for
8 hrs

Fresh mango, rice soaked in a coconut syrup, and all the sweet flavors you know and love, my Thai Coconut Sticky Rice recipe is a must-make!

Course: Dessert
Cuisine: Thai
Servings: 6 servings
Author: Gemma Stafford
  • 2 cups (16oz/454g) Thai glutinous rice
  • 1 can (13½floz/400ml) full fat coconut milk
  • ½ cup (3 oz/85g) dark brown sugar
  • ½ teaspoon salt
  • 2 ripe mangoes (peeled and sliced)
  1. The night before, cover with water and soak the rice overnight.

  2. The next day, drain the soaked rice into a sieve and place it in a steamer basket in a large pot with about two inches (2½-5 cm) of water (make sure the water does not touch the bottom of the basket). Turn the heat on to medium-low and let the water come to a simmer.

  3. Place a well-fitting lid on the pot and steam the rice for 30 minutes, until tender. Top up water if needed.

  4. While the rice is steaming, make the coconut syrup: In a small saucepan over medium heat, warm the coconut milk, brown sugar, and salt until the sugar melts. Set aside.

  5. When the rice is tender, transfer it to a bowl and stir in 1 cup (8floz/240ml) of the coconut milk syrup. Let the syrup soak into the rice for 30 minutes.

  6. Divide the sticky rice pudding into 6 individual serving bowls or plates and drizzle with the remaining coconut syrup. Garnish with the mango slices and serve immediately.

  7. Store leftovers in an airtight container in the refrigerator for up to 3 days.