Tropical Thai Sticky Rice with Lychee and Coconut Cream Sauce is a dreamy, luscious dessert that beautifully captures the balance and richness of Southeast Asian flavors. It’s one of those thai recipes dessert lovers rave about after the first bite. Think chewy, glutinous sweet sticky rice soaked in creamy, lightly salted coconut milk, topped with juicy lychee and drizzled with more coconut cream. This dish is a cousin to the ever-popular mango sticky rice with coconut cream but has a refreshing, exotic twist that brings out the tropical vibes. It's one of those thai dishes that looks and tastes luxurious but is surprisingly easy to make.
Whether you’ve made sticky rice before or are just dipping your toes into thai food recipes authentic to the region, this is a great place to start. It’s also an excellent dish to round out a Thai-inspired dinner featuring bold mains like thai pineapple fried rice or a spicy thai fried rice recipe authentic in its balance of heat and savory. Now let’s dive into the rich textures and flavors of this truly indulgent Thai sweet rice recipe.
Tropical Thai Sticky Rice with Lychee and Coconut Cream Sauce
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine Thai
Steamer or Bamboo Steamer To cook the sticky rice the traditional way. If you don’t have one, a metal steamer insert in a large pot works too.
Cheesecloth or muslin cloth For lining the steamer to prevent the rice from falling through.
Medium saucepan For heating the coconut milk and making the sauce.
Mixing bowls To mix and soak the rice.
Wooden spoon or silicone spatula To stir gently without breaking the rice grains.
For the Sticky Rice
- 1 ½ cups Thai glutinous rice also labeled as sticky rice or sweet rice
- Water for soaking and steaming
- For the Coconut Cream Sauce
- 1 ½ cups full-fat coconut milk not coconut cream
- ¼ cup granulated sugar
- ¼ tsp salt
For the Sweet Coconut Sauce Topping
- ½ cup coconut cream this is thicker than coconut milk
- 1 tbsp sugar
- A small pinch of salt
- 1 tsp cornstarch mixed with 1 tbsp water optional, for thickening
Fruit Topping
- 1 cup canned or fresh lychee peeled and pitted
- Fresh mint leaves optional, for garnish
- Toasted sesame seeds or mung beans optional, for crunch
Step 1: Soak the Sticky Rice
Start by rinsing the Thai glutinous rice in cold water several times until the water runs clear. Then soak it in a bowl of water for at least 4 hours, ideally overnight. This step is crucial in any sweet sticky rice recipe because it ensures the rice cooks evenly and has that chewy, bouncy texture we love.
Step 2: Steam the Rice
Drain the soaked rice and place it in a cheesecloth-lined bamboo or metal steamer. Steam over boiling water for about 25–30 minutes, flipping the rice gently once halfway through to ensure even cooking. The rice should be translucent and sticky but not mushy.
Step 3: Make the Coconut Cream Sauce
While the rice is steaming, heat 1 ½ cups of coconut milk in a saucepan over medium heat. Stir in ¼ cup sugar and ¼ tsp salt. Don’t boil—just heat until the sugar dissolves and the mixture is warmed through.
Once the rice is done, transfer it to a mixing bowl and immediately pour the warm coconut milk mixture over it. Gently fold it in to coat all the grains. Cover and let the rice sit for 20 minutes to absorb the creamy goodness.
Step 4: Prepare the Coconut Topping Sauce
In a small saucepan, mix the coconut cream, 1 tbsp sugar, and a small pinch of salt. Heat gently until combined. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for an extra minute until thickened.
Step 5: Assemble the Dish
Scoop a portion of the sweet coconut sticky rice onto a plate or into a small dessert bowl. Top with lychee pieces, spoon over the coconut cream sauce, and garnish with mint leaves or toasted sesame seeds if using.
The final result? A decadent blend of textures—soft, creamy, chewy, and juicy—that brings you right to a beachside market in Thailand. It’s a show-stopping finale for any Thai meal.
Pairings
This dessert pairs beautifully with a range of other thai rice recipes and dishes:
- Main Course Pairing: Serve after a savory course like thai coconut rice with grilled chicken or thai pineapple fried rice for a nice contrast of flavors.
- Drink Pairing: A tall glass of Thai iced tea or coconut water with a touch of lime complements the richness of the dish.
- Side Dish Inspiration: If you're hosting a Thai-themed dinner, consider starting with lighter thai side dishes like green papaya salad or lemongrass soup before finishing off with this dessert.
This recipe also works as a wonderful follow-up to spicy thai rice noodle recipes, cooling the palate while continuing the flavor journey.
FAQs
1. Can I use regular rice instead of sticky rice?
No, regular rice won't give you the same texture. Thai sweet rice, also known as glutinous rice, is essential for achieving that iconic chewy consistency. Substituting with jasmine or long grain rice won’t yield the same result.
2. Should I use fresh or canned lychee?
Both work well. Fresh lychee gives a brighter, slightly more floral flavor, but canned lychee is convenient and often sweeter. Just make sure to drain it well before using.
3. What kind of coconut milk is best?
Always go for full-fat, unsweetened coconut milk for cooking. Brands that separate into thick cream and water when chilled are ideal because that cream layer makes a richer sauce. Avoid coconut beverages or “light” coconut milk—they’re too watery.
4. Can I make this ahead of time?
Yes! The sticky rice can be made a few hours ahead and kept at room temperature. Reheat gently in the microwave or steam it again. The coconut sauce can be stored in the fridge and warmed before serving.
5. Is this the same as mango sticky rice?
This dessert is inspired by mango sticky rice with coconut cream but uses lychee instead. The concept is similar: sticky rice + fruit + coconut sauce. It’s a great variation for when mango isn’t in season or if you want to try a twist on the classic thai coconut sticky rice.
