Ok, I know this sounds odd… but I needed to “up” my dessert game. I was supposed to make thai sticky rice with mango, for a friend, but ended up with this concoction.


I made pumpkin spice coconut jam a week ago, and used it for this recipe. Let me elaborate on the “it’s so weird but so gooooood” part: I just made mango fruit leather (literally just mango puree, baked in the oven on 70°C, for 3 hours), my pumpkin spiced coconut jam (think vegan dulce de leche with a hint of pumpkin spice)  and made the sticky rice the night prior. For some reason, the thought of sushi was taking over, so I let the ideas meet–and voilà! —an awesome dessert.

Here’s what you need:




  • Make sticky rice. in a small pot, mix together rice, coconut milk and water. Bring to a boil and cook on low heat for 40 minutes, or until rice is cooked. Add a pinch of sea salt and stir. Transfer to a bowl and let cool completely. I made mine a day ahead and kept it in the refrigerator.
  • Cut mango fruit leather into 2 x1 inch strips
  • Assemble: Spoon rice out, about a heaping tablespoon… place coconut jam into the center, top with dried coconut and “wrap” with mango fruit leather.

Serve at room temperature and enjoy!