Vegan Mango Sticky Rice Bowls (Print View)

Sweet coconut sticky rice with fresh mango and luscious coconut cream drizzle for a tropical morning.

# Components:

→ Rice

01 - 1 cup glutinous sticky rice
02 - 1.5 cups water

→ Coconut Mixture

03 - 1 can (13.5 oz) full-fat coconut milk
04 - 1/4 cup maple syrup or agave nectar
05 - 1/4 teaspoon sea salt

→ Fruit & Toppings

06 - 2 large ripe mangoes, peeled, pitted, and sliced
07 - 2 tablespoons toasted sesame seeds or coconut flakes, optional
08 - Fresh mint leaves for garnish, optional

# Directions:

01 - Rinse the sticky rice under cold water until the water runs clear to remove excess starch.
02 - Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is tender. Remove from heat and keep covered for 10 minutes.
03 - While the rice cooks, combine coconut milk, maple syrup, and salt in a small saucepan. Warm over medium heat until just steaming, being careful not to boil.
04 - Reserve 1/2 cup of the coconut mixture for serving. Pour the remaining coconut mixture over the cooked rice and gently fold to combine. Let sit covered for 10 minutes to allow the rice to absorb the coconut flavor.
05 - Divide the coconut sticky rice among 4 serving bowls. Top with sliced mango, drizzle with reserved coconut cream, and sprinkle with toasted sesame seeds or coconut flakes. Garnish with mint leaves if desired.

# Expert Advice:

01 -
  • It tastes like a Thai dessert masquerading as breakfast, so no one questions why you're eating something this good in the morning.
  • Naturally vegan but so luxurious that dairy-loving guests won't miss a thing.
  • Comes together in 45 minutes and feels far more impressive than the effort required.
02 -
  • Never skip rinsing the rice—I made that mistake once and spent an hour scraping sticky sludge from the bottom of my pot while wondering where I went wrong.
  • The reserved coconut cream makes all the difference; it stays silky and luxurious while the mixed-in portion becomes part of the rice's personality.
03 -
  • Chill your reserved coconut cream in the fridge before serving if you want it to stay visibly drizzled on top rather than melting into the warm rice—it's a small touch that makes a visual difference.
  • Buy your sticky rice in bulk from Asian markets and freeze it cooked in portions so you can have this breakfast ready in under 15 minutes on days when you need a little extra kindness in a bowl.
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