When summer arrives, there’s nothing quite like the burst of flavor from in-season fresh peaches.

In August, I went peach picking in Palisade, CO, which is said to grow one of the best peaches in the U.S.! I came back with a whole tray for a friend’s birthday. When I have something as quality and rare as fresh peaches straight from the farm, I prefer to enjoy them in their simplest form, allowing the pure flavor to shine. I think this twist on mango sticky rice is a perfect way to enjoy the natural peach flavors but in a more interesting way. 😋

Why You’ll Love This Recipe

1. Easy to Make: There is a bit of prep work, but other than that, the recipe is pretty simple to make. And it is all with simple, real, ingredients.
2. Flavorful and Satisfying: The combination of sweet peaches and coconut is a match made in heaven. The creamy texture of the sticky rice complements the juicy fruit perfectly.
3. Vegan & Gluten Free: This dessert is entirely plant-based and gluten-free, making it suitable for a wide range of dietary preferences.

Step-by-Step Instructions

1. Prepare the Sticky Rice
   Start by soaking 1 cup of glutinous sweet rice in water overnight. This ensures the rice is perfectly soft and sticky when cooked. When you’re ready, drain the rice and steam it in a bamboo steamer lined with a cotton cloth for about 25 minutes.
   
2. Blanch the Peaches
   While the rice is steaming, wash the peaches and lightly score an “X” on the bottom of each one. Blanch the peaches in boiling water for about 45 seconds to loosen their skins, then transfer them to an ice bath. Once cooled, the skins should peel off easily. Slice the peaches and set them aside.
   
3. Make the Sweet Coconut Sauce
   In a saucepan, combine 1 cup of coconut milk, 1/4 cup of sugar, and a pinch of salt. Bring the mixture to a boil, then separate half of the sauce into a small bowl for later. To thicken the remaining sauce, mix 1 tablespoon of cornstarch with a little coconut milk, then stir this slurry back into the saucepan. Cook until thickened, which should take just a few minutes.
   
4. Combine the Rice & Sauce
   Once the sticky rice is done, transfer it to a large bowl while it’s still warm. Pour the reserved, non-thickened coconut sauce over the warm rice and mix well to combine. Let it cool for about 15-20 minutes.
   
5. Serve & Enjoy
   To plate, pack the cooled rice into a small bowl and invert it onto a serving plate. Arrange the sliced peaches around the rice, drizzle with the thickened coconut sauce, and garnish with black sesame seeds if desired. I like to serve everything on top of pandan leaves, which imparts a subtle nutty aroma and creates a more tropical vibe
   

Print Recipe

Peach Coconut Sticky Rice

Peach Sticky Rice is a delightful dessert that features sweet, ripe peaches nestled atop fragrant, sticky rice. The rice is infused with coconut milk for a creamy texture, and elegantly served on vibrant pandan leaves, which impart a subtle nutty aroma. This dish beautifully balances the sweetness of the peaches with the rich, creamy notes of coconut, creating a refreshing and visually stunning treat. Perfect for summer gatherings or a cozy family meal!

Prep Time12 hours hrs

Cook Time25 minutes mins

Course: Appetizer, Dessert, Side Dish, Snack

Keyword: gluten-free, vegan

Servings: 2

Equipment

• 1 pot to boil water to blanch the peaches & to make the sweet coconut sauce
• 1 large bowl to hold ice water
• 1 bamboo steamer / steam basket
• 1 cotton steam liner

Ingredients

Coconut Rice

• 1 cup glutinous sweet rice
• 1 cup coconut milk
• 1/4 cup cane sugar
• 1/4 tsp salt
• 1/2 tsp black sesame seeds

Cornstarch slurry

• 1 tbsp coconut milk
• 1/4 tsp cornstarch

Other

• 1 ripe peach

Instructions

Prepare the rice

• Place the glutinous sweet rice in a bowl and cover it with water. Soak the rice overnight.
• Prepare a bamboo steamer / steam basket with asc name="amazon_cotton-steam-liner"][/sc]. Drain the rice and pour the rice into the lined steam basket.
• Bring water to a boil in a pot and place the steamer over it. Steam the sticky rice for 25 minutes, or until it is fully cooked and tender.
  

Prepare the peaches

• Wash the peaches thoroughly. Lightly score an "X" on the bottom of each peach. This will make it easier to peel after blanching.
• Fill a large pot with water and bring it to a rolling boil. Blanch the peaches for about 45s.
• While the peaches are blanching, prepare a bowl of ice water. Once the time is up, immediately transfer the peaches from the boiling water to the ice bath to stop the cooking process. Let them sit for about 1-2 minutes.
• Remove the peaches from the ice bath.The skins should slip off easily. If needed, use a knife to help peel any stubborn areas.
  
• Slice the peaches and set aside

Prepare the sweet coconut sauce

• In a saucepan, bring 1 cup of coconut milk, 1/4 cup sugar, and 1/4 teaspoon salt to a boil over medium heat. Stir to dissolve the sugar. Once boiling, pour half of the sauce into a small bowl and set aside for drizzling later.
• Make the cornstarch slurry by combing the coconut milk and cornstarch together. Then add that into the pot to thicken the sweet coconut sauce. Boil for a few minutes until sauce is thickened.
• Once the sticky rice is cooked, transfer it to a large bowl while it’s still hot. Pour the reserved, non-thickened coconut sauce over the warm rice and mix well to combine. Set aside to cool for 15-20 minutes.

Assembly

• Once the rice has cooled, rinse a small bowl with water. Pack the cooled sticky rice into the bowl, pressing it down gently to shape it. Turn the bowl upside down onto a serving plate. If needed, use a knife to loosen the edges, allowing the rice to release easily.
• Serve the sliced peaches on the side and drizzle the mangoes and rice with the thickened sweet coconut sauce. Garnish with black sesame seeds sesame seeds.

Notes

* This recipe adapts the mango sticky rice recipe from Joyous Apron