Strawberry Mango Coconut Sticky Rice

Slightly sweetened sticky rice with a hint of coconut topped with sliced strawberries and mangoes. A little twist to the traditional mango sticky rice, this dessert is simple to make and delicious, perfect for an indulgence after dinner.

Strawberry Mango Coconut Sticky Rice | Cooking with a Wallflower

I love mango sticky rice. It’s one of the things I look forward to when I eat at Thai restaurants. One of the things I look forward to but almost never order because I’m too full from dinner. Now, if I can make it at home, then I can have it any time I want, right?

There are two ways to do this, both of which are pretty simple. If you have a rice cooker, cook the sticky rice or short grain rice the way you normally would. Then add the rice and coconut milk to a skillet over low heat. Once the coconut milk has been incorporated, remove the rice from heat. Plate the sticky rice and top with strawberries and mangoes.

Strawberry Mango Coconut Sticky Rice | Cooking with a Wallflower

But if you don’t have a rice cooker, no worries. You can cook rice over a stove too. Have you seen my Mushroom Risotto recipe? It’s the same concept.

I want to stress that for sticky rice to be the same consistency as the ones you find in Thai restaurants, you have to use sticky rice. However, if you don’t have sticky rice, you can use short grain rice. The consistency won’t be the same, not as sticky, but it’s still delicious and coconut-y.

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First, wash and drain the rice once. The grains are usually clean, but I like to wash them at least once to get rid of any small crushed grains.

Next, add the rice to a small skillet and then pour in about a cup of water. Heat them over medium heat, and stir with a spatula to prevent the rice from burning.

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After about 5 minutes, the water will have evaporated. Add another ½ cup of water. Continue to do this until the rice has softened and becomes chewy. The rice will become sticky when the starch comes out.

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Once the rice is just about ready, add in the coconut milk and the sugar. You want good quality coconut milk for the creaminess and the flavor. If you buy watered down coconut milk, it won’t be as good. I usually use the Chaokoh brand. Also, make sure to try the rice. Add sugar according to your taste.

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Stir the rice, coconut milk, and sugar mixture until it starts to dry up. Remove from heat and allow the rice to cool. Once the rice has cooled, it will become less moist and stickier.

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If you want to make the sticky rice appear round, scoop half of the rice into a small bowl. Turn the bowl upside down and drop the rice onto a plate.

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Slice mangos and strawberries thinly.

Place the slices of strawberries on top and then the mangoes.

Strawberry Mango Coconut Sticky Rice | Cooking with a Wallflower

Strawberry Mango Coconut Sticky Rice | Cooking with a Wallflower

You can also add mint as garnish.

Strawberry Mango Coconut Sticky Rice | Cooking with a Wallflower

Serve cold and enjoy!

Strawberry Mango Coconut Sticky Rice | Cooking with a Wallflower

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Strawberry Mango Coconut Sticky Rice | Cooking with a Wallflower

86 comments

  1. Marta says:

    Hi Andrea! I made this a couple of days ago and it tasted good, but… the rice was too soft :_( I will have to try again! I am a total disaster in the kitchen :D

  2. scottie27 says:

    I did a cooking course and Thailand and we made Mango and Coconut sticky rice for dessert, I will now have to make it with strawberries too! sounds good

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