Description
Mango Sticky Rice Panna Cotta is a delightful fusion of two popular Thai ingredients—sweet sticky rice and ripe mangoes—combined with the luxurious creaminess of panna cotta. This dessert is a twist on the classic Thai Mango Sticky Rice, but instead of serving the sticky rice with coconut milk separately, it’s incorporated into the panna cotta layer for a rich and smooth texture. The dish is crowned with perfectly ripe mango and garnished with toasted sesame seeds or coconut flakes, making it a gorgeous and indulgent treat.
Ingredients
For the Coconut Panna Cotta
400 ml (1 can) coconut milk (full-fat)
120 ml (½ cup) heavy cream (or more coconut milk for dairy-free)
60 g (¼ cup) sugar
1 tsp vanilla extract
1 tbsp powdered gelatin (or 3 gelatin sheets)
3 tbsp cold water (to bloom gelatin)
Pinch of salt
For the Sticky Rice Layer
100 g (½ cup) glutinous (sticky) rice
120 ml (½ cup) coconut milk
2 tbsp sugar
Pinch of salt
For the Mango Topping
1–2 ripe mangoes, diced
1 tbsp lime juice (optional, to brighten)
1 tbsp honey or sugar (optional, if mangoes are not sweet enough)
Toasted sesame seeds or coconut flakes (for garnish)
Instructions
1. Make the Coconut Panna Cotta
Bloom gelatin: Sprinkle gelatin over cold water in a small bowl. Let sit 5 minutes.
In a saucepan, combine coconut milk, cream, sugar, and salt. Heat gently until sugar dissolves — do not boil.
Remove from heat, stir in bloomed gelatin until fully dissolved.
Add vanilla extract.
Pour mixture into serving glasses or ramekins, filling about halfway.
Refrigerate for at least 2–3 hours, until set but still soft.
2. Prepare the Sticky Rice
Rinse sticky rice until water runs mostly clear.
Steam (or cook in rice cooker) until tender, about 20–25 minutes.
While rice is still hot, mix with coconut milk, sugar, and pinch of salt until creamy.
Allow to cool slightly, then spoon gently on top of set panna cotta layer.
Smooth into an even layer, but don’t press too firmly (you want it soft).
3. Prepare the Mango Topping
Dice mango into cubes or thin slices.
Toss with lime juice and a touch of honey if desired.
Chill until ready to serve.
4. Assemble & Serve
Just before serving, top each glass with a generous spoonful of diced mango.
Garnish with toasted sesame seeds or coconut flakes for crunch.
Serve chilled.
Notes
Serve chilled with extra coconut sauce or fresh mango slices on top. For a crunchy contrast, sprinkle with toasted sesame seeds or crispy rice pearls before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilled / Set
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 panna cotta
- Calories: 250
- Sugar: 22g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: Low
Keywords: Mango Sticky Rice, Coconut Panna Cotta, Thai-inspired dessert, Sticky rice panna cotta, Mango panna cotta recipe