Vegan Mango Sticky Rice Breakfast Bowls (Printable Version)

Sweet coconut sticky rice with fresh mango and creamy coconut drizzle makes a vibrant tropical morning meal ready in 45 minutes.

# What You Need:

→ Rice

01 - 1 cup glutinous sticky rice
02 - 1 1/2 cups water

→ Coconut Mixture

03 - 1 (13.5 fl oz) can full-fat coconut milk
04 - 1/4 cup maple syrup or agave nectar
05 - 1/4 teaspoon sea salt

→ Fruit & Topping

06 - 2 large ripe mangoes, peeled, pitted, and sliced
07 - 2 tablespoons toasted sesame seeds or coconut flakes, optional
08 - Fresh mint leaves for garnish, optional

# Steps:

01 - Rinse the sticky rice under cold water until the water runs clear, removing excess starch.
02 - Combine rinsed rice and water in a medium saucepan. Bring to a boil, then 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 - While rice cooks, combine coconut milk, maple syrup, and salt in a small saucepan. Warm over medium heat until just steaming, avoiding a boil.
04 - Reserve 1/2 cup of the coconut mixture for serving. Pour remaining coconut mixture over cooked rice and gently fold to combine. Let sit covered for 10 minutes to absorb the coconut flavor.
05 - Divide coconut sticky rice among 4 bowls. Top with sliced mango, drizzle with reserved coconut cream, and sprinkle with toasted sesame seeds or coconut flakes. Garnish with mint leaves if desired.

# Expert Advice:

01 -
  • It tastes indulgent enough for dessert but nourishing enough to call breakfast without any guilt.
  • Everything comes together in under an hour, which means you can actually make this on a weekday morning when you're feeling ambitious.
  • The creamy coconut rice soaks up flavors beautifully, so each bite feels intentional and luxurious.
02 -
  • If you skip rinsing the rice, it turns into a gluey mess that feels more like library paste than breakfast—I learned this the hard way and now I'm religious about that step.
  • The reserved coconut cream is essential because pouring it warm over the finished bowl keeps everything creamy and cohesive rather than having the rice absorb every drop and become dry.
03 -
  • If you chill the reserved coconut cream in the refrigerator while everything else cooks, it becomes luxuriously thick and creates beautiful ribbons when you drizzle it over the warm rice.
  • Buy your sticky rice from an Asian grocery store if you can, because it's usually fresher and better quality than what sits in the international aisle of larger supermarkets, and the difference in texture is absolutely worth the trip.
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