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Coconut Sticky Rice with Mango and Berries
2026 August 11
Ingredients
- 70 g short-grain rice
- 250 ml coconut milk
- 2 tbsp Sharkara
- 2 cloves
- ½ vanilla pod
- 1 mango
- 500 ml water
- 120 ml cream
- 3 cardamom pods
- 2 cm cinnamon stick
- a little lemon zest
- 1 tbsp agave syrup
preparation
Bring the rice, water, spices and lemon zest to the boil. Reduce the heat and simmer for ten minutes. Pour in the coconut milk and bring to the boil again. Reduce the heat and let the rice simmer gently for another 10 minutes. Stir carefully from time to time to prevent it from sticking to the bottom of the pan. Sweeten to taste and leave to cool. Remove the spices. Whip the cream until semi-stiff and fold into the rice pudding.
Cut the mango into small cubes. Mix half of them into the rice and purée the other half with a little agave syrup. Spoon the rice pudding into glasses, pour the mango sauce over the top and garnish with fresh berries.
