Thai Mango Sticky Rice Parfait with Toasted Coconut Crumble
Prep 20 min · Cook 25 min · Serves 1 · medium
A luxurious vegan take on Thailand's beloved dessert—layers of creamy coconut-infused sticky rice, fresh mango purée, and a crunchy toasted coconut-sesame crumble, finished with candied ginger and lime zest for bright, sophisticated flavor.
Ingredients
- 0.5 cup sweet sticky rice (glutinous rice), uncooked
- 0.75 cup coconut milk, full-fat, divided
- 2 tablespoons coconut sugar, or maple syrup
- 0.25 teaspoon sea salt
- 0.75 cup fresh mango, diced
- 3 tablespoons unsweetened shredded coconut
- 1.5 tablespoons sesame seeds, white
- 1 teaspoon coconut oil, for toasting crumble
- 1 tablespoon candied ginger, finely diced
- 0.5 whole lime, zest only
- 0.25 teaspoon vanilla extract, vegan
Instructions
- 1
Soak sticky rice in water for at least 4 hours or overnight. Drain and rinse until water runs clear.
- 2
Line a steamer basket with cheesecloth. Steam soaked rice over boiling water for 20-25 minutes until tender and translucent.
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