Low Carb Mango Sticky Rice
Indulge in the vibrant tropical flavors of **Low Carb Mango Sticky Rice**, a refreshing twist on the classic Thai dessert that’s perfect for health-conscious foodies. This guilt-free recipe swaps traditional sticky rice for tender cauliflower rice, simmered in creamy full-fat coconut milk and delicately sweetened with erythritol for a sugar-free alternative. Paired with succulent slices of fresh ripe mango and an optional sprinkle of toasted coconut flakes, this dish offers all the comforting richness you crave without the carbs. Ready in just 30 minutes, it's a quick and easy treat that delivers the perfect balance of sweetness and texture while catering to low-carb, keto, and gluten-free diets. Whether you serve it warm or at room temperature, this innovative dessert is sure to wow your taste buds and elevate your dessert repertoire!
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Recipe Information
Ingredients
- 1 head Cauliflower (about 1 medium head)
- 400 ml Coconut milk (full-fat)
- 50 grams Erythritol sweetener
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 medium Fresh ripe mango
- 2 tablespoons Unsweetened coconut flakes (optional)
Instructions
Begin by prepping the cauliflower rice. Remove the leaves and core from the cauliflower head, and cut it into small florets. Use a food processor to pulse the florets until they resemble the size and texture of rice grains. Be careful not to over-process.
Transfer the cauliflower rice to a clean kitchen towel and squeeze out any excess moisture. This will help the cauliflower rice absorb more flavors without becoming soggy.
In a medium saucepan, combine the coconut milk, erythritol, salt, and vanilla extract. Heat over medium heat, stirring occasionally until the erythritol is fully dissolved and the mixture starts steaming. Avoid boiling.
Add the prepared cauliflower rice to the coconut milk mixture. Stir well to ensure all grains are coated. Allow it to cook gently on a low heat, stirring occasionally, until the cauliflower is tender and has absorbed most of the liquid. This should take about 10 minutes.
While the mixture is simmering, peel the mangoes and slice them into thin pieces, removing the seed.
Once the cauliflower is cooked and the liquid is mostly absorbed, remove the pot from heat and let it sit with the lid on for about 5 minutes to let it set.
Serve the low-carb sticky cauliflower rice on plates or shallow bowls, topped with fresh mango slices.
Optional: Toast some unsweetened coconut flakes in a dry skillet over medium heat for 2-3 minutes, tossing frequently, until golden brown. Sprinkle over the mango sticky rice before serving.
Enjoy this low-carb version of the classic dessert warm or at room temperature.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1428 mg | 62% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 82.5 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2995 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
