Thai · Dessert
Jackfruit in Coconut Cream
A classic Thai street-dessert bowl where warm, lightly sweetened coconut cream is poured over cool sticky rice and ribbons of ripe mango, finished with toasted coconut and sesame seeds for crunch. Light, fragrant and finished in minutes once the rice is ready.
$1
12 minsPrep
6 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
261Calories
2.9gProtein
19.3gFat
23gCarbs
15.6gSugar
1.7gFiber
206mgSodium
0mgChol
16.2gSat Fat
283mgPotassium
39mgCalcium
1.7mgIron
0mcgVitamin B12
18.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Singha Beer
local
Thai Iced Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
In a small saucepan, combine the coconut milk, sugar and salt and set over low heat.
2
Warm gently, stirring often, until the sugar fully dissolves and the mixture just starts to steam — do not let it boil hard, about 5-6 minutes.
3
Remove from the heat and let the coconut cream cool to room temperature, then chill for 10 minutes so it thickens slightly.
4
Divide the cooled sticky rice between two small serving bowls, pressing it gently into a flat layer.
5
Fan the sliced ripe mango over the rice in each bowl.
6
Ladle the cooled coconut cream generously over the fruit and rice.
7
Scatter the toasted desiccated coconut and toasted sesame seeds over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 130g130g Coconut Milk, canned, full-fat
- 14g14g Sugar White
- 1g1g Salt
- 30g30g White Rice Cooked, sticky rice, steamed, cooled, 1
- 90g90g Mango, ripe, peeled and sliced into strips, 1
- 8g8g Coconut Desiccated, lightly toasted, 1
- 4g4g Sesame Seeds, toasted, for garnish, 1
