Makes about 1 ½ cups | Takes 15 minutes prep, 5 minutes cook time
Let’s Talk About This Creamer
You know that sweet, creamy magic of Thai mango sticky rice? This is that—but for your coffee.
Mango Sticky Rice Creamer is tropical, rich, and a little nutty from the rice.
It’s coconutty and smooth, with that juicy mango sweetness you’ll want to pour over everything.
I’ve been testing this recipe for weeks and honestly, it’s my new go-to morning treat.
It turns your coffee into dessert (without being too sweet). And it’s dairy-free!
🍑 What You’ll Need
- 1 cup canned full-fat coconut milk
- 1/2 cup cooked sticky rice (white glutinous rice)
- 1/2 cup diced ripe mango (fresh or thawed from frozen)
- 2 tbsp maple syrup (or sweetener of choice)
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- Optional: 1 tbsp coconut cream for extra richness
💛 Why I Love This Recipe
This creamer is a little tropical escape in your mug. Here’s why I can’t stop making it:
- It tastes just like mango sticky rice but in creamy, sippable form.
- Super easy to make—just blend and chill.
- Naturally dairy-free and gluten-free.
- No artificial flavors—just real fruit and coconut milk.
- So good in both hot and iced coffee.
I make a batch on Sunday and feel like I’m treating myself all week.
🔬 Why This Recipe Works (Quick Science)
- Coconut milk is rich in fats that make it creamy and perfect for coffee.
- Sticky rice adds thickness and that classic chewy flavor.
- Mango’s natural sugars give a sweet fruity finish without overpowering.
- A bit of salt and vanilla rounds everything out—makes the mango pop.
⚠️ Common Mistakes to Avoid
- Using uncooked rice: It must be cooked sticky rice or the texture won’t blend right.
- Using low-fat coconut milk: You need the full-fat kind for creaminess.
- Skipping the straining step (optional but helpful): For a super-smooth creamer, strain it.
- Over-sweetening: Mango is sweet on its own. Add sweetener slowly and taste.
🍽 What to Serve With It
- Iced coffee or cold brew
- Hot espresso drinks
- Drizzled over oatmeal or yogurt bowls
- Stirred into black tea or chai
- Blended into smoothies for a mango-coconut vibe
🛠 Tools You’ll Need
- High-speed blender
- Small saucepan (for cooking rice, if not pre-cooked)
- Fine mesh strainer or nut milk bag (optional)
- Silicone spatula
- Glass jar for storing
🔁 Substitutions & Variations
- No sticky rice? Use cooked white rice or jasmine rice—it won’t be the same, but it’ll still be tasty.
- No maple syrup? Use honey, agave, or a date syrup.
- Want it thicker? Add 1 more tablespoon of rice or coconut cream.
- Make it more tropical: Add a dash of lime zest or a pinch of cardamom.
🧊 Make Ahead Tips
- You can make this 4–5 days in advance. Store in the fridge in a sealed glass jar.
- Shake before each use—it can separate a little as it chills.
🧾 How to Make Mango Sticky Rice Creamer
Step 1: Add Ingredients to Blender
Pour 1 cup coconut milk, ½ cup cooked sticky rice, ½ cup diced mango, 2 tbsp maple syrup, 1 tsp vanilla, 1/8 tsp salt, and (optional) 1 tbsp coconut cream into a high-speed blender.
Step 2: Blend Until Smooth
Blend on high for 1–2 minutes until the mixture is completely smooth and creamy.
Step 3: Optional – Strain for Extra Smoothness
Pour the mixture through a fine mesh strainer or nut milk bag to remove any rice texture, if desired.
Step 4: Transfer and Chill
Pour the creamer into a clean glass jar or bottle. Chill for at least 2 hours before using.
Step 5: Use & Enjoy!
Add 1–2 tablespoons to your coffee or tea and stir well. Shake the jar before each use!
🧊 Leftovers & Storage
- Store in the fridge for 4–5 days in a sealed container.
- Shake before each use—it will naturally separate.
- Not freezer-friendly (texture gets grainy).
❓FAQ
Can I use canned mango or mango puree?
Yes! Just make sure it’s unsweetened and thick. You may need less sweetener.
Do I have to use sticky rice?
It gives the most authentic texture and flavor. But yes, any cooked white rice can work in a pinch.
Can I warm this creamer?
Totally! Just heat gently on the stove or in the microwave before adding to hot drinks.
Does this taste good in black coffee?
It’s amazing. Adds a fruity, creamy kick without overpowering the coffee flavor.
🥭 Time to Make Some Magic
You’ve gotta try this one. It’s rich, fruity, creamy, and surprisingly easy. A little jar of sunshine for your coffee. If you make it, drop a comment below! I’d love to hear how it turned out—or help if you run into any questions. 💛
