Purple Rice Pudding w/ Mango & Coconut

Purple Rice Pudding w/ Mango & Coconut

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Purple Rice Pudding w/ Mango & Coconut

Makes 6-8 Servings
Off-dry Gewürztraminer Wine

Toasty, creamy, sweet, salty, nutty, fruity, tart – this Thai-inspired dessert is full of different flavors and textures. It’s a particularly nice finish to a meal featuring Southeast Asian flavors.

Purple Rice Pudding w/ Mango & Coconut
  • 2 cups Purple Sticky Rice, soaked in water overnight
  • 1 whole Mango, cubed
  • 1 can Coconut Milk
  • 10.5 fl oz of Water
  • ¼ cup Coconut Sugar
  • 1 ½ tsp Red Boat Fish Sauce
  • ¼ tsp Salt
  • Sesame “Granola” Topping:
  • 2 tbsp White Sesame Seeds
  • 1 tbsp Coconut Sugar
  • ½ tsp Salt



Don’t shake the can of coconut milk. Open it and carefully skim off the thickened cream on the top. Reserve the cream for garnishing.

Drain the water off the soaked rice.

In a deep pot combine the coconut milk, water, coconut sugar, salt, rice and fish sauce. Bring the mixture to a boil, then reduce the heat to a simmer.

Cover the pot and let the rice simmer until tender (but still has a bit of a pop/snap to its texture – approx. 30 mins).

Make the Sesame Topping: While the rice is cooking, toast the sesame seeds in a dry pan over medium low heat, stirring frequently, until lightly browned and aromatic.

Remove the pan from the heat & add the coconut sugar and ½ tsp of salt. Stir to combine.

Remove the lid from the rice, and continue to simmer, stirring, until the broth reduces (approx. 20 minutes) and the mixture has a porridge-esque consistency.

Serve the rice topped with the cubed mango, sesame granola, and reserved coconut cream.

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