Thai Mango Sticky Rice Cups with Crispy Coconut Tuile
Prep 20 min · Cook 25 min · Serves 4 · medium
A kid-approved Thai-inspired dessert featuring sweet sticky rice layered with fresh mango, topped with a shatteringly crisp coconut tuile cookie. This fun, interactive dessert lets families build their own cups and tastes like an exotic adventure in every spoonful.
Ingredients
- 1.5 cups sticky rice (glutinous rice), soaked overnight
- 1 can (14 oz) unsweetened coconut milk, full-fat, divided
- 0.33 cup palm sugar or brown sugar, divided
- 0.5 tsp sea salt, divided
- 2 medium fresh mango, peeled, sliced
- 0.33 cup shredded unsweetened coconut
- 1 large egg white
- 2 tbsp butter, melted
- 0.5 tsp vanilla extract
- 4 tbsp all-purpose flour
- 1 whole lime, for zest
Instructions
- 1
Soak sticky rice overnight in water. Drain and steam in a steamer lined with cheesecloth for 25-30 minutes until tender.
- 2
Heat 3/4 of coconut milk with 0.25 cup sugar and 0.25 tsp salt until sugar dissolves. Reserve remaining coconut milk mixture for sauce.
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