Mango Sticky Rice Coconut Punch

Name: Mango Sticky Rice Coconut Punch
Prep time: 10 min
Cook time: 1 min
Yield: 6
Ingredients: 1/4 cup shaved coconut; 1 tbsp sesame seed; 1 cup cooked sticky rice cooled; 1 cup coconut cream; 2 1/2 cups mango nectar; 1/4 tsp sea salt grinder; 1/2 cup fresh lime juice; 2 tbsps sugar; 1/4 tsp pure vanilla extract; 6 oz white rum or Mekhong®; Finely diced mango to garnish; Lime wedges to garnish

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 luxur... Read More Read Less

10m

PREP TIME

1m

COOK TIME

12

INGREDIENTS

Servings: 6

Ingredients

1/4 cup shaved coconut
1 tablespoon McCormick® Sesame Seed
1 cup cooked sticky rice, cooled
1 cup Thai Kitchen® Gluten Free Unsweetened Coconut Cream
2 1/2 cups mango nectar Substitutions available
- mango juice
1/4 teaspoon McCormick® Sea Salt Grinder
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 teaspoon McCormick® All Natural Pure Vanilla Extract
6 ounces white rum or Mekhong®
Finely diced mango, to garnish
Lime wedges, to garnish

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 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!