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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

  • 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.
  • 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

  • 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

  • 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

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


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.