This Sticky Rice with Passion Fruit Sauce is a subtly sweet and tangy Thai-inspired dessert that pairs creamy coconut milk with the tropical brightness of passion fruit. Traditionally served with mango, this variation offers a unique tart twist with passion fruit and a sprinkle of pomegranate arils for added texture and color.
Quick Benefits
- Naturally Sweet & Creamy: Coconut milk and fruit provide a rich, balanced sweetness.
- Gluten-Free & Dairy-Free: Perfect for those with dietary restrictions.
- Refreshing & Light: The passion fruit sauce adds a bright, citrusy contrast.
- Easy to Make-Ahead: Can be chilled and served cold or at room temperature.
Essential Ingredients
- 1 1/2 cups water – Helps cook the sticky rice to a soft texture.
- 1 1/4 cups uncooked glutinous sticky white rice – The base for this classic dish.
- 1 (13.5 to 14 ounce) can unsweetened coconut milk – Adds creaminess and richness.
- 1/2 cup white sugar – Sweetens the rice and sauce.
- 1/2 teaspoon salt – Balances the sweetness.
- 1 teaspoon tapioca starch – Thickens the passion fruit sauce.
- 2 tablespoons passion fruit purée – Provides a tangy, tropical flavor.
- 1/4 cup pomegranate arils – Adds a juicy, crunchy contrast.
Preparation Steps
- Cook the Sticky Rice:
- Combine water and rinsed sticky rice in a saucepan.
- Bring to a boil over high heat, then reduce to low, cover, and simmer until water is absorbed (15-20 minutes).
- Let stand, covered, for 10 minutes.
- Prepare the Coconut Mixture:
- In a small saucepan, stir together coconut milk, sugar, and salt.
- Bring to a boil over high heat, stirring frequently, then remove from heat.
- Combine the Coconut Milk and Rice:
- Reserve 1/3 cup of the coconut milk mixture for sauce.
- Pour the remaining coconut milk mixture over the cooked rice and stir gently to combine.
- Let cool, covered, for 1 hour.
- Make the Passion Fruit Sauce:
- Whisk the reserved coconut milk mixture with tapioca starch in the saucepan.
- Bring to a boil over high heat, stirring frequently.
- Cook until thickened (about 2 minutes), then remove from heat and stir in passion fruit purée.
- Serve & Garnish:
- Stir the rice before serving.
- Drizzle passion fruit sauce over servings and sprinkle with pomegranate arils.
- Serve warm or chilled.

Health Benefits
- Rich in Healthy Fats: Coconut milk provides beneficial MCTs (medium-chain triglycerides).
- Antioxidant-Packed: Passion fruit and pomegranate arils are high in vitamin C and polyphenols.
- Naturally Dairy-Free & Gluten-Free: A great option for those with dietary restrictions.
- Good Source of Fiber: Sticky rice and fruit toppings provide dietary fiber.
Serving Suggestions
- Classic Pairing: Serve with fresh mango for a traditional Thai-inspired dessert.
- With a Nutty Crunch: Sprinkle toasted coconut flakes or chopped almonds for added texture.
- Chilled or Warm: Enjoy it warm for a comforting treat or cold for a refreshing dessert.
- Extra Citrus Kick: Add a squeeze of lime juice to the sauce for enhanced tanginess.
Creative Variations
- Mango Sticky Rice Version: Swap passion fruit sauce for fresh mango slices.
- Chocolate Drizzle: Add melted dark chocolate for an indulgent contrast.
- Berry Fusion: Replace pomegranate with fresh raspberries or strawberries.
- Vanilla Infusion: Stir vanilla extract into the coconut milk for added depth of flavor.
Storage Tips
- Refrigeration: Store rice and sauce separately in airtight containers for up to 5 days.
- Reheating: Warm rice in the microwave with a splash of coconut milk for moisture.
- Make-Ahead Friendly: Prepare the components in advance and assemble when ready to serve.
Pro Tips
- Use High-Quality Coconut Milk: For the creamiest texture, opt for full-fat coconut milk.
- Let the Rice Absorb the Coconut Milk: Allow at least 1 hour for the flavors to meld.
- Adjust Sweetness: Add more or less sugar based on your preference.
- For a Silkier Sauce: Strain the passion fruit purée to remove seeds before adding to the sauce.
Frequently Asked Questions
Q: Can I use a different type of rice?
A: Sticky rice (glutinous rice) is best for this dish, but sushi rice is a close alternative.
Q: How do I make this without tapioca starch?
A: You can substitute cornstarch or leave it out for a thinner sauce.
Q: Can I use fresh passion fruit instead of purée?
A: Yes! Simply scoop out the pulp, strain for a smoother texture, and use the juice.
Enjoy this Sticky Rice with Passion Fruit Sauce, a tropical, creamy, and refreshing dessert with just the right balance of sweetness and tang!
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Sticky Rice with Passion Fruit Sauce Recipe
This Sticky Rice with Passion Fruit Sauce is a Thai-inspired dessert that combines creamy coconut-infused sticky rice with a tangy passion fruit sauce. The tropical flavors of passion fruit and pomegranate arils add a refreshing contrast to the sweetness, making this dish both indulgent and light. Perfect for serving warm or chilled, this dessert is a delightful treat for any occasion.
- Total Time: 1 hour 45 minutes (including standing and chilling time)
Ingredients
- 1 1/2 cups water – Helps cook the sticky rice to a soft texture.
- 1 1/4 cups uncooked glutinous sticky white rice – The base for this classic dish.
- 1 (13.5 to 14 ounce) can unsweetened coconut milk – Adds creaminess and richness.
- 1/2 cup white sugar – Sweetens the rice and sauce.
- 1/2 teaspoon salt – Balances the sweetness.
- 1 teaspoon tapioca starch – Thickens the passion fruit sauce.
- 2 tablespoons passion fruit purée – Provides a tangy, tropical flavor.
- 1/4 cup pomegranate arils – Adds a juicy, crunchy contrast.
Instructions
- Cook the Sticky Rice:
- Combine water and rinsed sticky rice in a saucepan.
- Bring to a boil over high heat, then reduce to low, cover, and simmer until water is absorbed (15-20 minutes).
- Let stand, covered, for 10 minutes.
- Prepare the Coconut Mixture:
- In a small saucepan, stir together coconut milk, sugar, and salt.
- Bring to a boil over high heat, stirring frequently, then remove from heat.
- Combine the Coconut Milk and Rice:
- Reserve 1/3 cup of the coconut milk mixture for sauce.
- Pour the remaining coconut milk mixture over the cooked rice and stir gently to combine.
- Let cool, covered, for 1 hour.
- Make the Passion Fruit Sauce:
- Whisk the reserved coconut milk mixture with tapioca starch in the saucepan.
- Bring to a boil over high heat, stirring frequently.
- Cook until thickened (about 2 minutes), then remove from heat and stir in passion fruit purée.
- Serve & Garnish:
- Stir the rice before serving.
- Drizzle passion fruit sauce over servings and sprinkle with pomegranate arils.
- Serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Thai, Southeast Asian
Nutrition
- Serving Size: 8
- Calories: 270 per serving