Thai Coconut Rice Pudding Bites
Sweet air-fried Thai coconut rice pudding formed into bite-sized treats. Crispy outside, creamy inside with tropical mango flavor.
Ingredients
- 1 cup jasmine rice
- 1 can coconut milk (400ml)
- 1/3 cup palm sugar or brown sugar
- 1/2 tsp salt
- 1/2 cup diced mango
- 2 tbsp tapioca starch
- 1 egg, beaten
- 1 cup shredded coconut
- Cooking spray
Instructions
Cook jasmine rice with coconut milk, sugar, and salt until creamy and thick, about 20 minutes
Stir in diced mango and tapioca starch, cook for 2 more minutes until mixture holds together
Cool rice pudding completely, then refrigerate for 30 minutes until firm
Form mixture into 1.5-inch balls using wet hands
Dip each ball in beaten egg, then roll in shredded coconut
Preheat air fryer to 350°F and spray basket with cooking spray
Air fry coconut rice balls for 8-10 minutes, turning once, until golden brown
Cool for 5 minutes before serving, drizzle with extra coconut milk if desired
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