Creamy Pandan-Coconut Rice Pudding with Fresh Mango

A Taste of Thai Sunshine

Close your eyes and imagine a warm Thai beach. That’s the feeling this dessert evokes. We’ve taken the essence of the iconic mango sticky rice and transformed it into a single, cohesive pudding. The rice is simmered in a fragrant bath of coconut milk and pandan leaf, creating a base that is both comforting and exotic. Topped with juicy, ripe mango, it’s a tropical vacation in a spoonful.

Cuisine: Thai Fusion | Diet: Vegan, Gluten-Free | Skill Level: Beginner | Cost: Affordable

Ingredients

• 1 cup glutinous (sweet/sticky) rice
• 2 cans (13.5 oz / 400ml each) full-fat coconut milk, divided
• 1/2 cup palm sugar or light brown sugar, finely chopped
• 3-4 fresh or frozen pandan leaves
• 1/2 tsp salt
• 2 large, ripe mangoes (Ataulfo or Honey mangoes are best)
• 1 tbsp toasted mung beans or sesame seeds for garnish

Preparation

1. Place the glutinous rice in a bowl and cover with water. Let it soak for at least 4 hours, or preferably overnight. This step is non-negotiable; it allows the grains to soften and absorb liquid evenly, resulting in the classic chewy texture.
2. After soaking, drain the rice completely. Take the pandan leaves and tie them into a knot; this bruises them slightly to help release their flavor and makes them easy to remove later.
3. Prepare the toppings: peel and dice the mangoes into bite-sized cubes. For the coconut drizzle, gently warm 1/2 cup of the coconut milk with 1 tablespoon of sugar and a pinch of salt until dissolved. Set aside.

Cooking

1. In a saucepan, combine the drained rice, the remaining coconut milk (about 2.5 cups), the knotted pandan leaves, and the 1/2 tsp of salt. Your kitchen will begin to smell wonderfully fragrant, a mix of coconut and a vanilla-like grassiness from the pandan.
2. Bring to a boil over medium heat, then reduce to a gentle simmer. Cook uncovered for 20-25 minutes, stirring frequently, especially towards the end, to prevent sticking as the mixture thickens.
3. The pudding is ready when the rice is translucent, tender, and has absorbed almost all the liquid. It should be very thick and creamy. If it becomes too thick before the rice is cooked, add a small splash of water or more coconut milk.
4. Remove from the heat and stir in the chopped palm sugar until it has completely melted. The pudding will loosen slightly. Let it stand for 10 minutes to cool and thicken again. Remove the pandan knot before serving.

Serving

This dessert is fantastic served warm or at room temperature. Spoon a generous amount into a shallow bowl. Top with a pile of fresh, juicy mango cubes. Drizzle the reserved salty-sweet coconut sauce over the mango and pudding, and finish with a sprinkle of crunchy toasted mung beans.

Storage

Best enjoyed on the day it is made. Leftovers can be stored in the fridge for up to 2 days. The rice will firm up when cold; reheat gently with a splash of coconut milk to loosen. Store the diced mango separately to maintain its freshness.

Tropical Paradise in a Bowl

The combination of the warm, fragrant rice, the cool, sweet mango, and the salty coconut drizzle creates a symphony of flavors and textures. It’s a comforting yet refreshing dessert that truly captures the spirit of Southeast Asia.

Tags: Mango Sticky Rice, Thai Dessert, Coconut Rice Pudding, Pandan, Tropical Pudding

Hungry for more?

For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

About the Author

Melgund Come Eat With Us

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Rooted in the hearts of Dyment and Borups Corners, this recreational, participatory food security project brings people together through the joy of cooking. Explore more creative recipes in the Melgund: Come Eat With Me Cookbook—a food security initiative proudly supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

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