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.

Golden Coconut Dream

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Let's whip up a heaping bowl of warm coconut rice pudding topped with soft, sweet mango.

• CourseSweets
• Lifestyle5-ingredients or less, Gluten-Free, Vegan, Vegetarian
• Food TypeFruit, Rice

Golden Coconut Dream Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Let's whip up a heaping bowl of warm coconut rice pudding topped with soft, sweet mango. CourseSweets Lifestyle5-ingredients or less, Gluten-Free, Vegan, Vegetarian Food TypeFruit, Rice

Ingredients

• 4 cups glutinous rice (a.k.a. sticky or sweet rice) , cooked, 2 cups uncooked
• 15 ounces light coconut milk
• 1/4 cup brown sugar , or more to taste
• milk , for thinning as desired
• 1-2 small mangos , ripe, cubed

Servings:

Units:MetricUS Imperial

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.