Serve this Coconut Mango Sticky Rice Pudding parfait hot or cold, it doesn’t really matter because either way, it is delicious. A thick creamy rice pudding, slowly simmered in coconut milk then served with fresh sliced Mango and garnished with shredded coconut on top. Why would you not want this?

How do you cope homesickness? I have quite a few ways to cope up with homesickness, but one of my favorite way is through cooking. Yes, food always makes things better for me and so it was always my refuge when I feel homesickness. I had been away for almost 10 years now, and although I love my new home (Canada) there are still times that I cannot helped to think about my first home Philippines. The most that I missed  from home is my mom’s cooking., everything about it. I cannot even come close to her cooking, but since I am home away from home, I try to re-create some of our traditional Filipino dishes and dessert whenever I missed home.

This Mango and Coconut Rice Pudding Parfait is my take on a regular rice pudding. I like making variations of traditional desserts, and this one is my favorite. From the basic rice pudding usually simmered in full fat milk, I simmered this rice pudding in coconut milk for a more nice coconut flavor. I also added some tapioca pearls for a nice added texture, and of course I had it served with fresh Mango. This is a simple and easy dessert that will surely impress your family and friends.

What is Mango Sticky Rice

One of the traditional Filipino dessert is this Mango Sticky Rice. Maybe I shouldn’t call it traditional because its origin is from Thailand although it is being cooked and consumed in different parts of South East Asia. But nonetheless, it became one of Philippines common and popular dessert. Mango Sticky Rice is made from very simple local ingredients namely sticky rice, sugar and milk. They are usually thick and they are served cold as dessert. So this parfait version, is a little bit different from traditional sticky rice in terms of consistency. But if you want to make the traditional style Mango sticky rice, check out my featured post below.

Is Mango Sticky Rice Served Hot or Cold? 

This dessert can be served either way, although I particularly like it cold when served as a parfait like this, but for cold days, I like serving it hot. The consistency is lighter and more fluid when it is hot. Once it gets cold or stored in the fridge, the consistency becomes thick, as in really thick. This is why it is recommended to add water or coconut milk again when re-heating this dessert, to bring it back to life.

What Kind of Rice is Used to Make Sticky Rice?

This dessert uses a different kind of rice called “Sticky Rice” or “Glutinous Rice“. This rice is not the same as regular rice (like Jasmine, Basmati etc.) as it has a higher starch content which makes the rice sticky and thick when cooked. You can normally find this in Asian section in the grocery or any Asian store. Because this kind of rice has a higher  starch content, you have to cook it in a low to medium heat to get a nice sticky smooth texture. It also consumes more liquid that regular rice, so when the water starts to reduced and the rice is still not cook, just add a bit of a liquid from time to time. Also, since it gets thick and sticky, it helps if you continuously stir the mixture to avoid sticking at the bottom of the pan.

Ingredients:

• 1/4 cup Sticky Rice
• 2 tablespoon Tapioca Pearl
• 5 tablespoon granulated White Sugar 
• 1 1/4 cup Coconut Milk  
• 1 cup Coconut Water or Water 
• 2 Ripe Mango

Instructions:

1. Prepare the Sticky Rice: Wash the sticky rice, then soak for 30 minutes minimum. If you have time, soak it  overnight, cover and leave in the refrigerator or on counter top.
2. Cook the Sticky Rice: Remove the water and transfer the sticky rice in a pan. Pour coconut milk and coconut water or water. Add tapioca pearls, and sugar then simmer in medium low heat while stirring from time to time until the coconut milk evaporates making the consistency sticky and thick (around 25 – 30 minutes). Do not leave unattended and do not cook in high heat as it can get burned easily. Add more coconut water as needed until the sticky rice is fully cooked and soft, and the tapioca pearls are fully translucent Adjust sweetness by adding more sugar as needed. The consistency will still get thick as it cool.
3. Serve:  Arrange sliced Mango at the bottom of the glass, then pour the pudding almost to the top. Cover and chill for about 30 minutes (or overnight) then add sliced mango on top before serving and some shredded coconut.

Serves 3

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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