Tag Archives: coconut cream

Mango Sticky Rice

Mango Sticky Rice 1

Mango Sticky Rice may be the primary reason my kids love eating at Thai restaurants. They also love the curries, stir-fries and satays, but this simple dessert definitely tops the list.

Making this at home may not be as much fun as a night out for dinner, but it sure saves the pocketbook! And with this recipe, there is always lots to go around, so there is no fighting for the last bite.

The two main types of mangoes you find here in the US are Haden and Ataulfo. The orange/red/green Haden mangoes are the most common, but the smaller yellow Ataulfo mangoes are my favorite. They are very sweet and have fewer strings than the larger Hadens.

Haden Mango     Ataulfo Mango

For a complete Thai dinner experience, try one of these curries as an entrée before your Mango Sticky Rice:

Thai Green CurryThai Green Curry

Thai Pumpkin Curry
Thai Pumpkin Curry

Thai Red Curry
Thai Red Curry

Mango Sticky Rice 2


Mango Sticky Rice

Mango Sticky Rice 1

1 cup short grain white rice
1 ½ cups unsweetened refrigerated coconut milk (or use water)
1 can coconut milk (do not use lite; do not shake can)
6 Tbs sugar, divided
1 tsp salt, divided
3 ripe mangoes, chilled

Combine rice and 1 ½ cups refrigerated coconut milk or water in a medium saucepan. Bring to a low boil, then reduce heat to low and cover. Cook for 20 minutes, or until rice is cooked.  Alternately, cook rice with coconut milk in a rice cooker.

Carefully open the can of coconut milk and scoop out the thick coconut cream from the top of the can. Set cream aside in a small bowl. Pour the thinner coconut milk from the bottom of the can into a small saucepan. Stir in 4 Tbs sugar and ¾ tsp salt. Heat over medium-low heat until sugar dissolves, but do not boil. Remove from heat and slowly stir the hot sweetened coconut sauce into the rice in the pan. Cover and let sit for an additional 15 minutes, stirring occasionally.

Place the thick coconut cream in a small saucepan. Stir in 2 Tbs sugar and ¼ tsp salt. Cook over low heat until cream melts and sugar dissolves. Do not boil.

Slice chilled mangoes.

Place ½ cup of the warm cooked, sweetened rice onto each serving plate. Top with about ½ of a chilled, sliced mango. Drizzle with sweetened coconut cream. Serve immediately.


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Thanksgiving Dessert: Coconut Cream Pie Bars

Coconut Cream Pie Bars noemptychairs.me 059-1

Looking for a non-pumpkin dessert to add to your Thanksgiving menu?

How about a creamy coconut cream pie filling on a shortbread crust with the thinnest layer of chocolate ganache squeezed in, then topped with whipped cream and toasted coconut?!  And since they are so addicting, make them in a 9×13” pan so there are plenty of leftovers for the next day.

Coconut Cream Pie Bars noemptychairs.me 067-1

Move over pumpkin pie!

Recipe adapted from Mel’s Kitchen Cafe


Coconut Cream Pie Bars

  • Servings: Makes 24 bars
  • Print

Coconut Cream Pie Bars noemptychairs.me 059-1

1 ½ cups all-purpose flour
6 tablespoons powdered sugar
¾ cup (1 ½ sticks) salted butter, cut into pieces

¼ cup heavy cream
¾ cup chocolate chips (bittersweet or semisweet)

Coconut Cream Filling:
1 ½ cups granulated sugar
2/3 cup cornstarch
½ teaspoon salt
3 cups (2 cans) coconut milk
2 cups half-and-half
1 cup heavy cream
4 eggs, beaten
½ teaspoon coconut extract
½ teaspoon vanilla extract
1 ½ cup sweetened, flaked coconut, toasted*

Whipped Cream Topping:
2 cups heavy whipping cream
3 tablespoons powdered sugar
¼ cup coconut, toasted*

Preheat oven to 350°F. Spray a 9×13-inch baking dish with baking Pamm (the kind with flour).

Crust: Combine the flour and powdered sugar; cut in the butter using a pastry blender, two knives or a food processor. Press the mixture into the prepared baking dish. Bake for 14-18 minutes until the crust is light brown. Cool crust on a wire rack for 10 minutes.

Ganache: Place the chocolate chips in a small bowl. Heat ¼ cup cream in a Pyrex measuring cup in the microwave for 45 seconds, or until simmering. Pour the cream over the chocolate and let the mixture stand for 1-2 minutes, then stir until smooth. If chips do not completely melt, microwave for 20 seconds and stir again. Pour the chocolate over the bottom of the crust and smooth to the edges. Place pan in the fridge to chill until crust is cooled completely and ganache has hardened.

Filling: Use a whisk to mix sugar, cornstarch  and salt in a large saucepan. Mix in coconut milk, half-and-half, cream, and beaten eggs. Over medium heat, bring the mixture to a boil, whisking constantly until it is very thick. If the mixtures has lumps, you can strain it through a fine mesh sieve. (If you whisk diligently while cooking, you will not need to strain the pudding). Remove from heat and stir in the coconut and vanilla extracts and toasted coconut. Pour the filling over the chilled ganache and refrigerate the bars until they are set, about 4 hours.

Topping: With a mixer, whip the heavy cream and powdered sugar until soft peaks form. Spread the cream over the chilled bars; sprinkle with toasted coconut. Chill until ready to serve.

Makes 24 bars


** To toast the coconut, spread coconut onto a baking sheet and bake at 325°F, stirring every 5 minutes for about 15 minutes, or until light brown. Watch closely so it doesn’t burn.

** If you are making these bars ahead of time, prepare the crust, chocolate and filling and refrigerate. Add the whipped cream topping just before serving. Whipped cream will begin to get watery if left in the refrigerator for more than a day.

** Halve recipe to make in a deep-dish pie pan or 8×8” pan.

(Recipe adapted from melskitchencafe)



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