Coconut Black Sticky Rice Pudding with Mango 🥭
Black sticky rice pudding with coconut and mango is an easy vegan dessert! Ready to eat in 1 hour, you can enjoy it warm or chilled. I show you 3 different ways to serve your black rice pudding inspired by our trip to Bali!
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Recipe Links:
Black Rice Pudding: https://tastythriftytimely.com/black-...
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Key Moments:
00:00 Introduction
00:38 About black sticky rice
01:20 Make black sticky rice
02:28 The mangoes
02:58 Removing mango pits & peels
03:37 Parfait presentation
04:05 Make a coconut drizzle
04:32 A traditional mango sticky rice presentation
04:51 Decorative rice pudding presentation
05:10 Taste test with Bryan
06:21 Recipe cost
07:49 Portuguese rice pudding
07:59 Other desserts you might love
*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.
Ingredients: Black Rice Pudding with Coconut & Mango (serves 4)
1 cup (185 g) black glutinous rice, or black “sticky” rice
1 ¾ cup (415 ml) water (or as much as your package instructs)
1 cup (237 ml) full fat coconut milk
¼ cup (56 g) coconut sugar, or palm sugar
¼ tsp salt
2 ataulfo mangoes, ripe (the skin should be a little wrinkly)
Mint leaves to garnish
Chopped strawberries, optional
Optional Coconut Drizzle:
½ cup (119 ml) full fat coconut milk
1 tsp cornstarch (dissolved in 1–2 teaspoon additional coconut milk)
Pinch of salt (or sugar if you prefer more sweetness)
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