Go Back
+ servings
chopped mango over 'sticky rice' in ramekin
Print Recipe
5 from 1 vote

AIP Mango Sticky 'Rice'

Here’s a Mango Sticky 'Rice’ that’s full of coconut flavor, just minus the rice. Plantains replace the rice in this recipe to make it AIP-friendly. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP) and paleo diets.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: Thai
Servings: 4
Calories: 524kcal
Author: Beth Chen



  • Sprinkle the gelatin over the coconut cream in a small bowl or measuring cup and then set aside.
  • Remove the peel from the plantains and then roughly chop them before adding them to a blender.
  • Blend the plantain until it’s in a rice-like form. You may need to pulse for a few seconds and then using a spoon loosen the plantain before pulsing again. Do that a few times to ensure that plantain pieces are all about the same size.
  • Add the coconut oil to a saucepan over a medium heat.
  • When the oil has melted, add the plantain and stir to combine.
  • Next add the coconut cream mixture, pinch of salt and honey to the saucepan.
  • Cook the mixture over a medium-to-medium low heat while stirring for about 6-8 minutes when the mixture has thickened and the plantains are cooked.
  • Once cooked, remove from the heat and spoon equal amounts into 4 ramekins.
  • Next, pour equal amounts of the mango to top off the ‘sticky rice’ in the ramekins.
  • If using, pour coconut milk over the mango and then serve immediately.


Serving: 1cup | Calories: 524kcal | Carbohydrates: 56g | Protein: 7g | Fat: 35g | Saturated Fat: 31g | Sodium: 12mg | Potassium: 878mg | Fiber: 5g | Sugar: 33g | Vitamin A: 1901IU | Vitamin C: 49mg | Calcium: 22mg | Iron: 3mg