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Sticky coconut rice with mango

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Enjoy our take on this Thai-inspired dessert. Topped with fresh mango, it’s the perfect summer treat.

  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes
Sticky coconut rice with mango and coconut flakes


  • 400ml Coles Asia Coconut Cream
  • 2 lime leaves, torn
  • 1 lemongrass stem, quartered lengthways
  • 1 tbs caster sugar
  • 1 1/3 cups (265g) medium-grain white rice
  • 1 tbs caster sugar, extra
  • 1 mango, stoned, peeled, thinly sliced
  • Honey, to drizzle
  • 1/2 tsp black sesame seeds
  • 1/2 tsp sesame seeds, toasted
  • Shaved coconut, toasted, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Reserve 1/2 cup (125ml) coconut cream. Combine the remaining coconut cream, 1 1/2 cups (375ml) water, lime leaf, lemongrass and sugar in a medium saucepan. Bring to a simmer over medium heat. Use a slotted spoon to remove lime leaves and lemongrass. Discard.

  2. Step 2

    Place the rice in a sieve and rinse under cold water until the water runs clear. Add to the coconut cream mixture and stir to combine. Bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 15-20 mins or until the rice is tender.
  3. Step 3

    Meanwhile, combine the reserved coconut cream and extra sugar in a small saucepan. Cook, stirring, over medium heat until the sugar dissolves and the sauce is heated through.
  4. Step 4

    Divide the rice mixture and mango among serving plates. Drizzle with coconut cream sauce and honey. Sprinkle with combined sesame seeds and coconut to serve.

Coconut rice recipe

Coconut rice is a light, fluffy side dish that compliments many different South Asian, Indian and Latin American cuisines. Since rice and coconut are both common plants to be found in the tropics and the two go so well together, it makes sense that this dish pops up regularly in cuisines from those same areas.

Slightly sweet and with a delicate tropical flavour, an easy coconut rice is a great side dish to serve with any of your favourite stir fries and curries. The simplicity of the dish is part of its charm. Rice, coconut milk or coconut cream and a few simple flavours are all that's needed to create this fragrant favourite.

As great as it is as a side dish for savoury dishes when mixed with a few ingredients it’s easily turned into a gorgeous sweet dessert that doesn't need a lot of added sugar thanks to the sweetness of the rice itself. Sticky coconut rice is a fresh and creamy dessert with a lovely fresh twist when served with mango and the tropical flavours that give it a great summer feel. The best part of this dish though is its distinctive texture that gives sticky coconut rice its name.

What ingredients to use in sticky coconut rice

The basic foundations of coconut rice are of course rice, coconut milk or coconut cream however the other ingredients depend on whether you’re making a sweet or savoury version and what cuisine it's to be served with. Either a touch of salt, some water and shredded coconut or some sugar, lime and mango for a sweet version. Whichever way you go you won't be disappointed.

Your choice of rice will also depend largely on the rest of the dish and what texture you want from it – for example, to make a fluffy coconut rice to serve with an Indian style curry, you might want to use long grain rice such as basmati. For a denser textured dessert version, go for medium or short grain rice like we have used in this recipe – these varieties tend to be more ‘gluggy’ so the grains stick together. Thai-style glutinous rice is often used in sticky rice recipes for the same reason.

What equipment do you need to make sticky coconut rice

All you need to create this creamy coconut rice dessert with mango is a few simple ingredients, a saucepan, sieve and just under 30 minutes, making it an easy dessert to throw together after dinner. You start by creating a fragrant mixture by simmering water, sugar and coconut cream in your saucepan with lime leaves and lemongrass. Remove the lime and lemongrass once their flavours have been imparted. Next, you’re going to add your rice. Before you do, make sure to rinse it until water runs clear to remove all the excess starch. Although you want your sticky rice to be sticky, you don’t want it all stuck together like glue, so this is an important step! Bring the rice to the boil, then reduce the heat and cover. Cook for 15-20 minutes for that gorgeous sticky texture and tender grains of rice. To create a lovely sauce to drizzle over the top, heat ½ cup (125ml) of the coconut cream you’d previously reserved with some sugar. Serve with sliced mango, coconut flakes and sesame seeds.

Now get cooking

Once you’ve tried this sweet coconut rice and mango dessert and seen how simple it is to throw together, there’ll be no turning back. You’ll be able to make it every weekend (every day, even!) and mix it up with different flavours. For a twist on this sticky coconut rice with more of a winter feel you could try rice pudding with cherries and salted coconut crumble or quick rice puddings. If you want to try out a savoury version then our chicken satay with coconut rice or our pumpkin green curry with coconut rice.