Golden Coconut Dream

I have a problem. Mangoes. I ate an entire crate of mangoes when I was pregnant with Ava. Ten mangoes in less than a week. Or was it twenty? Mangoes are so outrageously good right now. I can barely stop eating them long enough to let them soften up on the counter.  I have trouble sharing. Thankfully Laos has a dessert that showcases this crazy fruit in a fun and simple way.

Remember that sticky, sticky rice? The staple of Laos? That’s your ticket. Let’s whip up a heaping bowl of warm coconut rice pudding topped with soft, sweet mango. I’m already dancing a Golden Coconut Dream.

Ingredients:

4 cups cooked sticky rice (2 cups uncooked)
1 15 oz can light coconut milk
1/4 cup brown sugar, or more to taste
milk for thinning, as desired
1-2 small, ripe mangoes, cubed

Method:

On a sweet sort of day, with just the right sort of bite in the air, when your mangoes are perfectly – tenderly – soft, cook your way to a lovely dream.

Simply add the sticky rice, coconut milk, and brown sugar to a medium saucepan. Cook until sugar dissolves.

 Meanwhile, cube up a mango for topping.

Spoon everything into a small bowl and chow down on the golden mango goodness…

… perhaps at the “Golden Triangle”, where Laos, Burma and Thailand meet.

The Golden Triangle. Photo by Michael Scalet.

Just be sure to eat immediately – the pudding thickens up the longer it sits and as it cools. Add some regular milk if you like soupier rice pudding.

Have a beautiful, mango-filled day and golden-coconut-dream filled nights.

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Let's whip up a heaping bowl of warm coconut rice pudding topped with soft, sweet mango.Golden Coconut Dream
Ingredients
Instructions
  1. Add the sticky rice, coconut milk, and brown sugar to a medium saucepan. Cook until sugar dissolves.
  2. Cube up a mango for topping.
Recipe Notes

Just be sure to eat immediately - the pudding thickens up the longer it sits and as it cools. Add some regular milk if you like soupier rice pudding.

Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

7 Comments

  1. Sharisse says

    This was my favorite dish when I was in Thailand-Practically lived on it!. I’m addicted to the rubbery texture of the rice. A Thai friend says they sometimes add condensed milk to it as well. How decadent!

    • Sasha Martin says

      Oh, the condensed milk sounds like a great addition for my sweet tooth husband. He’d be all over that.

      • Sharisse says

        I have been known to open a can and drink it straight. Why bother with adding rice? lol!

        • Sasha Martin says

          Sharisse – I can’t begin to imagine, unless maybe it’s light coconut milk?! lol

  2. elisa waller says

    yum..but i still cant cut a mangoe like that,,,,what a drag…I’ll keep trying …

    • Sasha Martin says

      It takes a gentle touch and a sharp knife to avoid cutting through the skin… you’ll eventually get it. And, if not, it still tastes great no matter how you slice it.

  3. Pingback: Global Table Adventure | Recipe: Rice Pudding (Sutlijash)

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