Thai Mango Coconut Sticky Rice Parfait
A spoonable parfait version of Thailand's beloved mango sticky rice: layers of sweet coconut sticky rice, ripe mango cubes and lightly whipped coconut cream, served in a glass.
The rice is steamed until tender, then soaked in a warm coconut-milk syrup so it turns glossy and slightly savoury-sweet. Ripe mango is folded in as juicy cubes, and a softly whipped coconut cream sits on top for a lighter, spoonable finish.
It is best made a few hours ahead so the rice can absorb the syrup and chill. Serve it for dessert, or honestly, for a very indulgent breakfast alongside strong coffee.
Ingredients
- 1 cup Thai glutinous (sticky) rice
- 1 1/2 cups full-fat coconut milk, divided
- 1/3 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 2 large ripe mangoes (about 500g), peeled and cut into 1cm cubes
- 1 teaspoon cornflour
- 1 tablespoon cold water
- 1 tablespoon lime juice
- 2 tablespoons toasted coconut flakes, to finish
Instructions
- Rinse the sticky rice in a sieve under cold running water until the water runs mostly clear. Transfer to a bowl, cover with cold water by 5cm and soak for at least 4 hours or overnight.
- Drain the rice well and spread it in a thin layer in a steamer basket lined with muslin or a clean thin tea towel. Set over a pan of simmering water, cover and steam for 20–25 minutes, until the grains are tender and translucent. Check after 20 minutes.
- While the rice steams, make the syrup: warm 1 cup of the coconut milk in a small saucepan over low heat with the sugar and salt, stirring until the sugar dissolves. Do not let it boil. Remove from the heat.
- Tip the hot steamed rice into a bowl and pour over the warm coconut syrup. Stir gently with a spatula, cover and leave to absorb for 20 minutes, stirring once or twice. The rice should be glossy and moist.
- For the coconut cream layer, whisk the remaining 1/2 cup coconut milk with the cornflour and cold water in a small saucepan. Cook over low heat, whisking constantly, for 3–4 minutes until slightly thickened. Stir in the lime juice, transfer to a bowl and chill for 15 minutes.
- To assemble, spoon a quarter of the coconut sticky rice into the base of each of 4 glasses. Add a layer of mango cubes, then another spoonful of rice, pressing gently. Top with the remaining mango and a generous spoonful of the chilled coconut cream.
- Scatter with toasted coconut flakes and serve immediately, or chill for up to 2 hours before serving.
Cook’s tips
- Use full-fat coconut milk for the creamiest texture; light versions make the rice drier.
- The rice must be hot when you pour over the syrup so it absorbs properly.
- Choose mangoes that are fragrant and give slightly when pressed; overripe ones turn mushy.
Substitutions
- If you cannot find Thai glutinous rice, use sushi rice and steam it for 5 minutes longer, though the texture will be less chewy.
- Swap the lime juice for a squeeze of orange juice for a softer acidity.
- Toasted sesame seeds or crushed peanuts can replace the coconut flakes.
Storage & reheating
Store leftovers covered in the fridge for up to 2 days; the rice will firm up, so let it sit at room temperature for 15 minutes before eating.
Frequently asked questions
Can I make this parfait ahead of time?
Yes. Assemble the rice and mango layers up to 6 hours ahead, cover and refrigerate. Add the coconut cream and toasted coconut just before serving so it stays fresh.
Why does my sticky rice turn out hard?
The rice likely was not soaked long enough or was under-steamed. Soak for at least 4 hours and steam until the grains are completely tender before adding the syrup.
Is this dessert gluten-free?
Yes, as written it is gluten-free, but check that your coconut milk and other packaged ingredients are labelled gluten-free if you have a severe allergy.
Can I use frozen mango?
Fresh ripe mango is best for texture, but frozen mango that has been fully thawed and drained can be used in a pinch.
