Thai Coconut Mango Sticky Rice Parfait
A spoonable breakfast parfait layering coconut-soaked sticky rice, ripe mango, and toasted sesame, inspired by Thai mango sticky rice.
It's a make-ahead dream: cook the rice and coconut sauce the night before, then assemble in the morning for a fuss-free breakfast that feels indulgent. The natural sweetness of ripe mango means you need very little added sugar.
Serve it in a glass to show off the layers, or pack it into jars for an on-the-go breakfast. Either way, it's a tropical escape in a bowl.
Ingredients
- 1 cup Thai glutinous rice (sticky rice)
- 1 cup full-fat coconut milk
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, peeled and diced
- 2 tablespoons toasted sesame seeds
- 1/4 cup coconut cream, for drizzling (optional)
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Place in a bowl, cover with cold water, and soak for at least 4 hours or overnight.
- Drain the rice well. Line a steamer basket with cheesecloth or a clean muslin cloth and spread the rice evenly. Steam over boiling water for 20-25 minutes, until the rice is tender and translucent.
- While the rice steams, warm the coconut milk in a small saucepan over low heat with the sugar and salt, stirring until dissolved. Do not boil.
- Transfer the hot cooked rice to a bowl and pour over the warm coconut mixture. Stir gently to combine, then cover and let sit for 10 minutes to absorb the liquid.
- To assemble, spoon a layer of coconut sticky rice into a glass or jar, top with diced mango, and sprinkle with toasted sesame seeds. Repeat layers, finishing with mango and sesame.
- Drizzle with coconut cream if desired and serve warm or at room temperature.
Cook’s tips
- Use ripe mangoes for natural sweetness; ataulfo or honey mangoes work well.
- Soaking the rice is essential for even cooking and the right sticky texture.
- Toast sesame seeds in a dry pan over medium heat until fragrant for extra flavor.
Substitutions
- Replace granulated sugar with light brown sugar or coconut sugar.
- Use black sesame seeds for a striking contrast.
- For a vegan version, ensure the coconut milk is dairy-free (most are).
Storage & reheating
Store leftovers covered in the refrigerator for up to 2 days; the rice may harden, so add a splash of coconut milk and gently reheat before serving.
Frequently asked questions
Can I use regular rice instead of glutinous rice?
No, glutinous rice (sticky rice) is essential for the characteristic chewy texture. Regular rice will not give the same result.
How do I know when the sticky rice is fully cooked?
The grains should be tender, translucent, and slightly sticky when pressed together. If still opaque, steam for a few more minutes.
Can I make this parfait ahead of time?
Yes, you can prepare the coconut sticky rice and diced mango up to a day in advance. Store them separately in the refrigerator and assemble just before serving.
Is this recipe gluten-free?
Yes, glutinous rice is naturally gluten-free, but check that all packaged ingredients are certified gluten-free if you have sensitivity.
