Mango Sticky Rice Coconut Punch
By: McCormick Kitchens
Travel to warmer climates in an instant with this creamy, dreamy take on a classic Thai dessert. Inspired by Mango Sticky Rice, this fruity cocktail stars mango nectar with sticky rice, coconut cream, lime juice, and vanilla for an ultra sippable drink full of body and luxurious richness. Spike it with rum or enjoy as a mocktail and garnish with toasted coconut seeds, sesame seeds and diced mango to really take the tropical vibes over the top!
This recipe is featured as part of the Tropical Vibes Trend of our Flavor Forecast 25th Edition.
Travel to warmer climates in an instant with this creamy, dreamy take on a classic Thai dessert. Inspired by Mango Sticky Rice, this fruity cocktail stars mango nectar with sticky rice, coconut cream, lime juice, and vanilla for an ultra sippable drink full of body and luxurious richness. Spike it with rum or enjoy as a mocktail and garnish with toasted coconut seeds, sesame seeds and diced mango to really take the tropical vibes over the top!
This recipe is featured as part of the Tropical Vibes Trend of our Flavor Forecast 25th Edition.
Key products
- Toast sesame seed and shaved coconut in small skillet on medium heat about 30 seconds to 1 minute, just until lightly browned and fragrant. Remove from skillet and cool completely.
- Place remaining ingredients in blender container. Blend on high until mostly smooth, about 2 to 3 minutes, scraping down sides of container frequently. Transfer to large pitcher. Stir in rum. Cover and refrigerate until chilled.
- To serve, fill tiki-style beverage glasses with ice. Stir punch well and pour over ice in glasses. Sprinkle with toasted coconut mixture and top with mango. Garnish with lime wedges, if desired, and serve with a straw.
Test Kitchen Tip: For a little less ‘punch’, omit the rum and transform this tiki drink into a mocktail!
