Jackfruit Sticky Rice Recipe: Tropical Sweetness With Coconut Cream

This fusion dessert brings tropical flair to your table with a naturally vegan twist. The combination of sweet jackfruit and creamy coconut rice creates a dish that’s both comforting and exotic.

I developed this recipe after discovering canned jackfruit at my local Boston market, realizing its potential beyond savory dishes. The key is using ripe jackfruit in syrup for maximum sweetness and texture.

The sticky rice soaks up the coconut cream, becoming rich and fragrant. Each bite delivers a perfect balance of chewy rice, tender jackfruit, and a hint of salty-sweet contrast.

Serve warm or at room temperature for a dessert that’s as satisfying as it is unique.

Ingredients for Jackfruit Sticky Rice

Tropical flavors meet creamy comfort in this simple yet impressive dessert.

The jackfruit is everything here. Look for young green jackfruit in syrup (not ripe) at Trader Joe’s or Asian markets—it mimics pulled pork texture but delivers sweetness. Native Forest and Upton’s Naturals are reliable brands. For the rice, glutinous (sweet) rice is non-negotiable; regular rice won’t absorb the coconut cream the same way. Soak it for at least 4 hours (overnight’s better).

No palm sugar? Brown sugar works in a pinch, though it lacks that caramel depth. Skip the pandan if you can’t find it, but it adds a floral note worth hunting for at an Asian grocery. For extra richness, swap half the coconut milk for full-fat coconut cream. The mung beans are optional but add a nice texture—soak them with the rice. Fresh lime zest brightens the dish, but bottled works too.

Leftovers keep beautifully. Store in an airtight container for up to 4 days in the fridge. Reheat gently with a splash of coconut milk to restore creaminess. Freeze for up to 1 month (thaw in the fridge overnight). Serve warm or at room temperature—both work perfectly.

Step-by-Step Instructions for Jackfruit Sticky Rice

Here’s the method I use to create this tropical treat with perfect texture and balance.

Step 1: Prepare the Glutinous Rice and Jackfruit

Drain, rinse, and shred the 20 oz Young Green Jackfruit in Syrup into bite-sized pieces. I like to squeeze out excess moisture with my hands—this prevents the final dish from becoming watery. Lightly season the shredded jackfruit with ¼ tsp of the 0.5 tsp Salt.

Rinse the 2 cups Glutinous Rice under cold water until the water runs clear, then soak it in the 1 cup Coconut Milk for 4 hours or overnight. This soaking step is crucial—it ensures the rice cooks evenly and absorbs the coconut flavor deeply. If using, soak the 0.25 cup Mung Beans alongside the rice.

Step 2: Steam the Rice and Mung Beans

Drain the soaked glutinous rice and mung beans, then transfer them to a steamer basket lined with cheesecloth or a clean kitchen towel. This prevents the rice from sticking. Add the 2 pieces Pandan Leaves on top for aroma, if using.

Steam over boiling water for 25-30 minutes until the rice is tender and the grains are translucent. I check for doneness by tasting a few grains—they should be soft with a slight chew. Remove the pandan leaves before proceeding.

Step 3: Cook the Jackfruit in Coconut Cream

In a saucepan, heat the 1 tbsp Coconut Oil over medium heat. Add the seasoned shredded jackfruit and cook for 5 minutes, stirring occasionally, until it starts to take on a slightly caramelized color. This step deepens the flavor and removes any excess moisture.

Pour in 1 cup of the 1.5 cups Coconut Cream and the 0.5 cup Palm Sugar. Stir well and simmer for 8-10 minutes until the liquid reduces slightly and the jackfruit is coated in a glossy, thick sauce. The mixture should look syrupy but not dry. Remove from heat and set aside.

Step 4: Combine and Finish

Transfer the steamed rice and mung beans to a large mixing bowl. Pour the remaining ½ cup Coconut Cream over the warm rice and sprinkle with the remaining ¼ tsp Salt. Gently fold everything together until the rice is evenly coated and has a slightly sticky consistency.

Spoon the jackfruit mixture over the rice and fold lightly to incorporate. Be careful not to overmix—you want distinct layers of rice and jackfruit. Taste and adjust sweetness if needed, though the palm sugar should provide a balanced sweetness.

Step 5: Garnish and Serve

Transfer the jackfruit sticky rice to a serving platter. Sprinkle the 2 tbsp Toasted Sesame Seeds evenly over the top for a nutty crunch and visual contrast. Finish with the 1 tsp Lime Zest for a bright, citrusy note that cuts through the richness.

Serve warm or at room temperature. The rice should be sticky yet separate easily with a spoon, and the jackfruit should be tender with a syrupy glaze. This dish tastes even better the next day as the flavors meld together.

Flavor Customization for This Dish

Sweetness Level Adjustments

For a sweeter take, add 2 tbsp more palm sugar or drizzle with 1-2 tbsp honey before serving. I often do this when serving to guests with a sweet tooth. The jackfruit’s natural sweetness pairs beautifully with extra caramelization. 💛

Creamy Texture Variations

Swap ½ cup coconut cream for full-fat Greek yogurt to add tanginess while keeping it creamy. This works especially well if you want to balance the sweetness with a bit of acidity.

Nutty Crunch Additions

Beyond sesame seeds, try topping with 2 tbsp chopped peanuts or cashews for extra texture. Toast them in a dry pan for 3-4 minutes until golden and fragrant.

Spiced Flavor Twists

Add ½ tsp ground cardamom or cinnamon to the coconut cream mixture for warmth. I discovered this trick while testing recipes in my tiny Boston kitchen—just a pinch transforms the flavor profile.

Fruity Garnish Ideas

Brighten the dish with ½ cup diced mango or pineapple on top. The fresh fruit contrasts beautifully with the rich, creamy base. This is my go-to when I want to impress at summer gatherings.

For a citrusy kick, add 1 tbsp lime juice to the jackfruit while cooking. It cuts through the sweetness perfectly. 🍈

Frequently Asked Questions