Black sticky rice with caramelised coconut and mango - the perfect balance of sweet and salty

Black sticky rice with caramelised coconut and mango

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4


  • 1 cup black sticky rice (black glutinous rice)
  • 400 ml can coconut cream
  • 180 grams palm sugar ,grated
  • 1 cup shredded coconut or coconut flakes
  • 1 mango ,sliced to serve


For the Black Sticky Rice

  1. Rinse the black rice well and add to a large saucepan with 2 1/2 cups of water, 1/2 a cup of coconut cream and 1/4 tsp salt. 

    Bring to the boil, cover, lower heat to a simmer for 45 minutes.  Stirring often ensure it doesn't stick.

  2. Once tender, remove from the heat, add another 1/2 cup of coconut cream and half the palm sugar. Set aside. 

For the Salty Coconut Cream

  1. Add the remaining can of coconut cream to a small saucepan with a 1/4 tsp salt and warm gently. Set aside.

For the Caramelised Coconut

  1. Add the remaining palm sugar to a saucepan with 3 tablespoons water and mix until the sugar has dissolved and bring to the boil. 

    Add coconut and stir until coated and the liquid has mostly absorbed. Set aside. 

To serve

  1. Add black sticky rice to small bowls and top with salty coconut cream, caramelised coconut and sliced mango

Recipe Notes

Soaking the rice the night before or for a few hours before will reduce the cooking time. 

The black sticky rice also freezes well if you would like to double the recipe.