If you’re looking for a dessert that combines tropical flair with a rich, comforting texture, the Thai Black Sticky Rice Pudding with Coconut and Mango Recipe is an absolute must-try. This luscious pudding features the deep, nutty flavor of black sticky rice simmered to silky perfection in creamy coconut milk, sweetened just right, and topped with juicy mango slices. It’s a heavenly harmony of flavors and textures that invites you to slow down, savor every bite, and experience a beloved Thai classic in the comfort of your own kitchen.
Ingredients You’ll Need
Gathering your ingredients for this recipe is delightfully simple, yet each plays a vital role in building the pudding’s luscious taste, beautiful color, and creamy texture. From the unique black sticky rice to the rich coconut milk and fresh mango, every component contributes something special.
- 1 cup black sticky rice: This rice brings a distinct, chewy texture and dark color that make the pudding unique and visually stunning.
- 3 cups water: Essential for cooking the rice to achieve that perfect tender, sticky consistency.
- 1/2 cup coconut milk (full-fat): Adds luscious creaminess and a subtle sweetness characteristic of traditional Thai desserts.
- 1/4 cup sugar: Balances the earthiness of the rice with just the right amount of sweetness.
- 1/4 teaspoon salt: Enhances all the flavors and brings depth to the pudding.
- 1/2 cup extra coconut milk (for serving): Used to make a warm, sweet coconut sauce that elevates the pudding when drizzled on top.
- 1 tablespoon sugar (for serving coconut milk): Sweetens the drizzle lightly without overpowering the natural flavors.
- Pinch of salt (for serving coconut milk): Just a touch to balance the sweetness in the serving sauce.
- Optional toppings: mango slices, toasted sesame seeds, coconut flakes: These add freshness, crunch, and vibrant color that make every bite interesting.
How to Make Thai Black Sticky Rice Pudding with Coconut and Mango Recipe
Step 1: Rinse and Prepare the Rice
Start by rinsing the black sticky rice under cold running water. This step removes excess starch and impurities, ensuring the pudding cooks evenly and develops a smooth, tender texture. Keep rinsing until the water runs mostly clear, which usually takes several washes.
Step 2: Cook the Rice
Combine the rinsed rice with 3 cups of water in a medium saucepan and bring it to a vigorous boil over high heat. Once boiling, lower the heat to a gentle simmer and cook uncovered for 45 minutes to 1 hour. Stir occasionally to prevent the rice from sticking and burning at the bottom. You’ll know it’s done when the rice is soft and the water has mostly been absorbed into a thick, porridge-like consistency.
Step 3: Add Coconut Milk and Sweeten
Next, stir in the half cup of coconut milk, 1/4 cup sugar, and salt. Continue to cook on low heat for another 5 to 10 minutes. This allows the coconut milk to infuse its creamy richness into the rice while the sugar blends in fully, thickening the pudding slightly. Stir gently to combine everything evenly without breaking up the grains too much.
Step 4: Prepare the Serving Coconut Sauce
While the rice finishes cooking, warm the extra 1/2 cup of coconut milk in a small saucepan. Add 1 tablespoon sugar and a pinch of salt to this, stirring until dissolved. Keep it warm—it will be drizzled over the pudding for that extra layer of sweetness and creaminess that makes each bite irresistible.
Step 5: Assemble and Garnish
Spoon the rich, black sticky rice pudding into bowls. Drizzle generously with the warm coconut sauce, then top with your chosen garnishes. Mango slices add brightness and a juicy contrast, while toasted sesame seeds and coconut flakes provide lovely texture and nutty accents that complete the experience beautifully.
How to Serve Thai Black Sticky Rice Pudding with Coconut and Mango Recipe
Garnishes
Fresh mango slices are the classic and most beloved topping—they bring vibrant color, a sweet tropical flavor, and juicy freshness that perfectly balance the dense pudding. Toasted sesame seeds add a nutty crunch, while coconut flakes contribute both flavor and a delicate crispiness. Feel free to mix and match these to suit your taste.
Side Dishes
This pudding shines best as a dessert, but it pairs wonderfully with light, refreshing Thai dishes like green papaya salad or a simple cucumber salad. The creamy pudding offers a soothing finish after spicy or tangy meals, cleansing the palate with silky sweetness.
Creative Ways to Present
For a special occasion, serve this pudding in clear glass jars or elegant bowls to showcase the striking dark color contrasted with bright mango. Layering mango chunks beneath the rice or sprinkling edible flowers on top can add surprising aesthetics. If you love texture, try topping it with crushed roasted peanuts for an even more delightful bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Thai Black Sticky Rice Pudding with Coconut and Mango Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days. The flavors develop even more overnight, so leftovers taste just as wonderful or even better the next day.
Freezing
Freezing is not recommended for this pudding because the texture of the rice and coconut milk can become grainy and separate when thawed. To enjoy the best consistency, stick to fresh servings or refrigerate leftovers instead.
Reheating
When ready to enjoy, warm leftovers gently in a saucepan over low heat or microwave in short bursts, stirring often to prevent clumps. You might need to add a splash of coconut milk or water to loosen the pudding a bit as it reheats.
FAQs
Can I use regular white sticky rice instead of black sticky rice?
While you can substitute white sticky rice, black sticky rice has a distinct nutty flavor and striking color that define this pudding. Using white sticky rice will give you a different taste and appearance.
Is this pudding vegan-friendly?
Yes! Since this Thai Black Sticky Rice Pudding with Coconut and Mango Recipe uses coconut milk instead of dairy, it is naturally vegan and dairy-free, making it suitable for many dietary preferences.
How do I tell when the rice is fully cooked?
The rice should be tender but still slightly chewy, and most of the water should have absorbed into a thick, creamy mixture. If it’s too hard or watery, continue cooking a bit longer until it reaches that consistency.
Can I make this pudding ahead of time for a party?
Absolutely! You can prepare the pudding a day ahead and keep it refrigerated. Warm it gently before serving and add fresh mango slices and toppings just before presenting for the best texture and flavor.
What variations can I try with this recipe?
Feel free to experiment by adding pandan leaves during cooking for a fragrant note or swapping mango for other tropical fruits like pineapple or lychee. A sprinkle of toasted nuts can also add a delightful crunch.
Final Thoughts
This Thai Black Sticky Rice Pudding with Coconut and Mango Recipe is truly a gem that brings warmth, flavor, and a touch of elegance to any meal. Its creamy texture paired with tropical sweetness will win over friends and family alike. I encourage you to give this recipe a try—it’s the perfect way to experience a cherished Thai dessert that’s as comforting as it is exciting.
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Thai Black Sticky Rice Pudding with Coconut 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 traditional Thai black glutinous rice simmered until tender and creamy. Rich coconut milk and subtle sweetness create a comforting pudding that’s perfect served warm, topped with fresh mango slices, toasted sesame seeds, or coconut flakes for added texture and flavor.
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
Serving 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 to remove excess starch and impurities.
- 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 Sweetener: Stir in 1/2 cup coconut milk, 1/4 cup sugar, and 1/4 teaspoon salt. Continue to simmer gently for another 5 to 10 minutes, stirring occasionally, until the mixture thickens to a creamy consistency.
- Prepare the Serving Sauce: In a separate small saucepan, heat the additional 1/2 cup coconut milk with 1 tablespoon sugar and a pinch of salt over medium-low heat until warm, stirring to dissolve the sugar. This will serve as a rich, sweet sauce to drizzle over the pudding.
- Serve: Spoon the sticky rice pudding into serving bowls. Drizzle the warm coconut sauce over the top and garnish with optional mango slices, toasted sesame seeds, or coconut flakes as desired. Serve warm for the best flavor and texture.
Notes
- Make sure to rinse the black sticky rice thoroughly to achieve the perfect texture.
- Simmering time can vary depending on the rice, so keep an eye on the water absorption and tenderness.
- Adjust the sugar level to your preference for a sweeter or less sweet dessert.
- For an added twist, try toasting the sesame seeds before garnishing to enhance their flavor.
- Leftover pudding can be refrigerated and gently reheated before serving.
