Vegan Mango Coconut Sticky Rice Bowls

# What You'll Need:

→ Rice

01 - 1 cup glutinous sticky rice

02 - 1.5 cups water

→ Coconut Mixture

03 - 1 can (13.5 oz) full-fat coconut milk

04 - 0.25 cup maple syrup or agave nectar

05 - 0.25 teaspoon sea salt

→ Fruit and Toppings

06 - 2 large ripe mangoes, peeled, pitted, and sliced

07 - 2 tablespoons toasted sesame seeds or coconut flakes

08 - Fresh mint leaves for garnish

# How-To Steps:

01 - Rinse sticky rice under cold water until water runs clear, removing excess starch.

02 - Combine rinsed rice and water in a saucepan. Bring to boil, reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is tender. Remove from heat and keep covered for 10 minutes.

03 - In a small saucepan, combine coconut milk, maple syrup, and salt. Warm over medium heat until just steaming, avoiding a boil.

04 - Reserve 0.5 cup of coconut mixture for serving. Pour remaining coconut mixture over cooked rice and gently fold to combine. Let sit covered for 10 minutes to absorb coconut flavor.

05 - Divide coconut sticky rice among 4 serving bowls. Top with sliced mango, drizzle with reserved coconut cream, sprinkle with toasted sesame seeds or coconut flakes, and garnish with mint leaves.

# Expert Suggestions:

01 -

It tastes like a vacation but comes together faster than you'd think.
Naturally vegan, gluten-free, and dairy-free without tasting like you're missing anything.
The creamy coconut rice against fresh mango creates a textural balance that feels both indulgent and nourishing.

02 -

If you boil the coconut milk, it will break and separate—medium heat and patience prevent heartbreak.
The resting time after adding the coconut mixture isn't optional; it's what transforms simple rice into something that tastes impossibly luxurious.

03 -