Thai Mango Sticky Rice Parfait with Toasted Coconut & Sesame Crunch
Prep 20 min · Cook 25 min · Serves 4 · medium
A deconstructed take on Thailand's beloved dessert—creamy coconut-infused sticky rice layered with fresh mango, silky coconut cashew cream, and a crispy sesame-seed brittle topping. This light yet indulgent vegan dessert balances tropical sweetness with nutty depth and satisfying crunch.
Ingredients
- 1 cup Sweet sticky rice (glutinous rice), soaked overnight
- 1 cup Coconut milk (full-fat), for rice
- 0.5 cup Coconut milk (full-fat), for drizzling
- 3 tbsp Maple syrup, for rice
- 2 tbsp Maple syrup, for cashew cream
- 0.25 tsp Sea salt
- 2 medium Fresh ripe mangoes, peeled and sliced
- 0.75 cup Raw cashews, soaked 2 hours, drained
- 0.5 cup Coconut cream, from top of coconut milk can
- 0.5 tsp Vanilla extract
- 0.33 cup Sesame seeds, white & black mixed
- 0.33 cup Unsweetened coconut flakes
- 3 tbsp Granulated sugar, for brittle
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