Thai Mango Sticky Rice Panna Cotta with Coconut Cream & Mango Jelly

Thai mango sticky rice is an all-time favorite in my home — comforting, tropical, and just the right amount of indulgent. But this time, I gave it a little twist.

Inspired by the classic, I reimagined the dish as a coconut and sticky rice panna cotta, served with coconut cream jelly and mango jelly cubes. The core ingredients remain the same — sticky rice, coconut milk, ripe mangoes — but the textures take a whole new turn with the help of a little gelatine.

This version is playful and delicate. The panna cotta carries that familiar creamy coconut-rice flavor, but in a smooth, set form. The mango and coconut jellies add bursts of color and contrast, soft, springy, and refreshing.

Yes, it needs a bit of patience. But the result? Worth every minute. If mango sticky rice is a comfort blanket, this one’s a silk robe.

Sometimes, it’s fun to experiment and see what new forms your favorite dishes can take. Who knows what might come out of it?

Preparation time: 20-25 minutes
Cooking time: 20-25 minutes
Serves : 6-7

Ingredients

For the Sticky Rice Panna Cotta:

• Sticky (glutinous) rice ½ cup
• Coconut milk 1 cup
• Sugar ¼ cup
• Salt ¼ tsp
• Gelatin powder (or 1 sheet) 1 ½ tsp
• Water (for blooming gelatin) 2 tbsp

For the Coconut Cream Jelly:

• Coconut cream ½ cup
• Sugar 1 tbsp
• Pinch of salt
• Gelatin powder ½ tsp
• Water 1 tbsp

For the Mango Jelly Cubes:

• Mango, pureed 1 ripe
• Sugar (adjust depending on mango sweetness) 1 tbsp
• Gelatin powder ½ tsp
• Water 1 tbsp

Instructions

1. Rinse and soak sticky rice for at least 4 hours or overnight.
2. Heat coconut milk in a saucepan over low heat. Add sugar and salt. Keep a few tablespoons aside. Add the soaked rice and let it cook.
3. Once cooked, let it cool down before blending into a fine paste.
4. Bloom the gelatin in water for 5 minutes, then stir it into the warm coconut milk that has been set aside.
5. Mix the gelatin and rice paste until well combined. Pour into ramekins or glasses. Chill in fridge for 3–4 hours until set.

Coconut cream jelly:

Heat coconut cream, sugar, and salt until warm. Bloom gelatin, then stir it to dissolve. Pour as a thin layer in a shallow dish. Chill again for at least 1 hour. unmold and cut into cubes

Mango jelly:

Warm the mango puree with sugar. Bloom gelatin, stir into puree. Pour into a flat dish to set (a thin layer). Chill until firm, then cut into cubes.

Plating:

Unmold the panna cotta (or serve directly in the glass). Top with mango and coconut jelly cubes. Optional: drizzle extra coconut cream or top with toasted sesame seeds.