Experience the magic of Thai street food at home with this irresistible twist on a classic. Our Coconut Sticky Rice (Khao Niew) with Roasted Pineapple and Lime is a quick and easy vegan dessert that delivers an explosion of tropical flavor in under 30 minutes. While traditional khao niew mamuang (mango sticky rice) reigns supreme, this version swaps in caramelized roasted pineapple for a vibrant, budget-friendly, and year-round alternative. The result? A perfect harmony of creamy, sweet coconut rice, tangy lime, and the deep, smoky sweetness of broiled pineapple. It’s a gluten-free, dairy-free treat that’s impressive enough for a dinner party yet simple enough for a weeknight craving. Developed and tested over dozens of iterations in our kitchen, this easy sticky rice recipe has become a staff favorite for a reason.
Total Time: 25 minutes
Active Time: 10 minutes
Recipe yield: 4 servings
Dietary: Vegan, Gluten-Free
✨ Why This Recipe Works
- The Broiler is Your Secret Weapon: Roasting the pineapple under high heat caramelizes its natural sugars in minutes, creating a deep, complex flavor that rivals grilling—no special equipment needed.
- The Soak-Steam-Infuse Method: Soaking the glutinous rice guarantees perfect tenderness, steaming ensures the right sticky texture, and infusing it hot with the coconut sauce allows maximum flavor absorption without sogginess.
- The Balance of Textures & Flavors: This recipe masters the Thai principle of balancing tastes: the creamy sweetness of the coconut rice, the smoky tartness of the roasted pineapple, and the bright, fresh zing of lime create an unforgettable dessert experience.
- Built-in Make-Ahead Flexibility: Every component can be prepared in advance, making this the ideal stress-free dessert for entertaining or meal prep.
Coconut Sticky Rice Ingredients
For the Sticky Rice:
- 1½ cups glutinous (sweet) rice
- 1 (13.5-ounce) can full-fat unsweetened coconut milk, well-stirred
- ⅓ cup plus 3 tablespoons granulated sugar, divided
- ¼ teaspoon kosher salt
The Roasted Pineapple:
- 1 medium ripe pineapple (about 2 pounds), peeled, cored, and cut into ½-inch chunks
- 2 tablespoons coconut oil, melted
- 2 tablespoons brown sugar
- Pinch of salt
To Finish:
- 1 lime, zested and juiced
- 1 tablespoon toasted sesame seeds
- Fresh mint leaves, for garnish (optional)
How to Make Coconut Sticky Rice: Step-by-Step
Preparation Coconut Sticky Rice
- Soak the rice: Rinse the glutinous rice under cold water until water runs clear. Place in a bowl, cover with 2 inches of water, and soak for 20 minutes (or up to overnight in the fridge for deeper flavor). Drain well.
- Steam the rice: Line a steamer basket with cheesecloth or a banana leaf. Spread rice evenly and steam over boiling water, covered, for 15-20 minutes until translucent and tender. (No steamer? Use a rice cooker on “sticky rice” mode.)
- Make the coconut sauce: While rice steams, heat 1 cup coconut milk, ⅓ cup sugar, and salt in a saucepan over medium heat. Stir until sugar dissolves (do not boil). Remove from heat and reserve ¼ cup for drizzling.
- Infuse the rice: Transfer hot rice to a bowl. Pour in remaining warm coconut sauce, cover, and let stand 10 minutes to absorb fully. Fluff gently with a fork.
- Roast the pineapple: Preheat your broiler to high. Toss pineapple chunks with melted coconut oil, brown sugar, and salt on a foil-lined baking sheet. Broil 4-6 inches from heat for 8-10 minutes, stirring once, until golden and caramelized. Squeeze half the lime juice over top.
- Assemble and serve: Divide the coconut sticky rice into bowls. Top with roasted pineapple, lime zest, sesame seeds, and the reserved coconut drizzle. Garnish with mint. Serve warm or chilled—it pairs perfectly with iced Thai tea.
What is Glutinous Rice?
Glutinous rice (also called sweet or sticky rice) is a short-grain variety from Southeast Asia with low amylose, creating its signature chewiness when steamed. It’s the essential foundation for any authentic Thai dessert like this one. Find it in Asian markets or online; do not substitute regular rice, as the texture will not be correct.
Pro Tips for Perfection
- Make Ahead: Prepare both the rice and pineapple up to 1 day ahead. Reheat the rice gently with a splash of coconut milk to restore creaminess.
- Substitutions: No pineapple? Use mango or peaches for a different tropical dessert. For an extra layer of authentic Thai flavor, add a drop of pandan extract to the coconut sauce.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Re-steam the rice briefly for the best texture.
- Scaling: This recipe doubles easily for crowds, making it ideal for potlucks and parties.
- For Maximum Flavor: Letting the rice soak overnight in the fridge allows it to develop a deeper, more nuanced taste.
Coconut Sticky Rice Serving & Pairing Suggestions
Take your dessert spread to the next level. For an authentic Thai experience, serve this sticky rice alongside a pot of jasmine tea or a glass of iced Thai tea. It also makes a stunning finale to a dinner party menu featuring lighter dishes like a lemongrass soup or a green papaya salad. For a casual summer BBQ, it’s a refreshing and unexpected alternative to heavier cakes or pies.
⚠️ Common Mistakes to Avoid
- Skipping the Rice Rinse: The starch on unrinsed glutinous rice can make it gummy. Rinse until the water runs clear for distinct, chewy grains.
- Boiling the Coconut Sauce: Heating the coconut milk too aggressively can cause it to separate or become oily. Warm it gently just until the sugar dissolves.
- Overcrowding the Pan for Roasting: Spread the pineapple in a single layer. If the chunks are piled up, they’ll steam instead of caramelize.
- Using Underripe Pineapple: A ripe, fragrant pineapple is key. It should yield slightly to pressure and smell sweet at the base.
Coconut Sticky Rice FAQs
Can I use regular rice instead of glutinous rice?
No, for authentic sticky rice texture, glutinous rice is non-negotiable. Its unique starch composition is what gives the dessert its characteristic chew and ability to hold the coconut sauce.
How do I store leftover sticky rice?
Store in an airtight container in the refrigerator for up to 3 days. The best way to reheat is to re-steam it for a few minutes or sprinkle with water and microwave covered. Add a little extra coconut milk to refresh the creaminess.
Can I make this without a steamer?
Yes! A rice cooker with a “sticky rice” setting works perfectly. As a last resort, you can use the “pot-in-pot” method: place the soaked rice in a heatproof bowl on a trivet in a pot with a little simmering water, cover, and steam.
Is this dessert really vegan and gluten-free?
Absolutely. All ingredients—from the coconut milk to the sugar—are plant-based and gluten-free, making it a fantastic inclusive dessert option.
Nutrition Information (Per Serving)
Calories: 420 | Total Carbohydrates: 72g | Dietary Fiber: 3g | Total Fat: 14g | Protein: 5g
(Note: Nutritional estimates are based on ingredient brands used and may vary.)
Conclusion
We hope this easy, tropical dessert brings a vibrant taste of Thailand to your kitchen. The contrast of the creamy coconut rice, zesty lime, and smoky-sweet roasted pineapple is truly unforgettable. Don’t forget to rate the recipe below and share your beautiful creations with us online—we love seeing your vegan Thai dessert masterpieces!
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