Sweet & exotic
One of my most impressive travels was, by far, backpacking in South East Asia. Even though it’s already been a couple of years ago, all the fantastic adventures still linger in my mind. The sights, the sounds, the smells and oh yes, the tastes!
Today I like to share a delicious recipe that you can get on almost every street corner in Thailand: coconut sticky rice with fresh mango. How can something so simple be so good?! Traditionally sticky rice is soaked overnight and steamed, not boiled. However with this recipe I hope to offer you a quick alternative. Just choose whatever method you prefer most.
In Thailand sticky rice with coconut and fresh slices of mango is eaten as a dessert pudding. Exotic, sweet and scrumptious. You’re going to love it!
Thai Coconut Sticky Rice with Mango
- 1 cup Jasmine Rice or Sticky Rice
- 1 can Coconut Milk
- 2-3 tbsp Sugar
- 1 ripe Mango
- Optional: Black Sesame Seeds
- In a cooking pan add 1 cup Jasmine Rice, 1 can of coconut milk and 1 cup water. Bring to the boil. Let it cook, while stirring occasionally. Make sure the rice doesn't burn (add extra water if needed). Cook for a long time, 15-20 minutes, until the rice has really softened and the coconut milk is reduced.
- Peel the mango and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into cubes.
- Serve the rice with the fresh mango and sprinkle over some black sesame seeds.
- The traditional method: If you would like to prepare the sticky rice traditionally, then soak overnight and steam the rice in a steamer. Prepare the reduced coconut milk with sugar seperately and serve together with mango and sesame seeds.
The healthiest, best-tasting dessert. Quick and easy, only three ingredients. And the flavors mix perfectly!
Start off with a perfect ripe pineapple. Picking a perfect pineapple can be tricky. The leaves on the crown should look green, healthy and fresh. The pineapple should feel plump and firm. You can choose your pineapple based on the ease of pulling out a leaf from the top.
Fresh pineapple is an excellent source of manganese and Vitamin C, so delicious and nutritious on its own! But to turn it into a mouthwatering summer BBQ dessert, try grilling it with and serving it with some whipped coconut cream on the side. Fun for summer parties!
Grilled Pineapple with Coconut Cream
- 1 Pineapple, ripe
- 1 tbsp Cinnamon
- 1 cup Coconut Cream
- (Optional: brown sugar/ ice cream)
- Whip the coconut cream and set aside in little bowls.
- Cut the pineapple into 6 wedges. Make sure to slice off the hard middle core.
- Prepare a hot fire in a charcoal grill, or heat a gas grill or grill pan. Grill the pineapple pieces, on each side, until tender and golden (about 3-5 minutes).
- Sprinkle over some cinnamon and serve warm with whipped coconut cream on the side. Enjoy!
- If you're a real sweet tooth, sprinkle some brown sugar on top.
- Also delicious with a scoop of ice cream on the side!
These pancakes are so fluffy and yummy!
This recipe is inspired by the little coconut pudding pancakes (khanom krok) you can buy from street vendors in Thailand. If you’ve ever tried these Thai pancakes then you’ll know how delicious it is, especially when served straight from the pan. It certainly was one of my favorite street food snacks while backpacking trough Thailand.
A perfect way to start your day, or to enjoy as a snack, lunch or dinner. Fluffy coconut pancakes with mango and passion fruit. Dairy free and gluten free. What a tropical treat!
Tropical Coconut Pancakes
- Rice Flour (1cup)
- Water (1 1/2 cup)
- Jasmine Rice (1/3 cup)
- Coconut Cream (1 cup)
- Grated Dried Coconut (1/2 cup)
- 1 tsp Salt
- 2 tbsp Sugar or Stevia
- 1 Mango
- 2 Passion Fruits
- Mix 1 cup rice flour with 1 cup water in a bowl. Set aside.
- Bring water to a boil, add 1/3 cup Jasmine rice and let it cook for 10 minutes. Drain. In a blender, mix the cooked jasmine rice with 1/2 cup water.
- Pour this into the bowl of rice flour and water that's been sitting. Add 1 cup coconut cream, 1/2cup grated dried coconut, 1tsp salt and 2tbsp sugar. Mix well by hand.
- Heat a frying pan. Pour batter into the hot frying pan. Cook for about two minutes or until the bottom of the pancake is golden. Flip and cook until the other side is golden.
- Serve with fresh mango and passion fruit.
- (ingredients can be bought at an Asian grocery store)