This Coconut Biko is made with a combination of coconut milk and coconut condensed milk. Topped with fresh super ripe sweet juicy mango and served with a slightly salty coconut sauce. It's got the texture, the sweetness and the salty. It will hit all the right spots on your taste buds!
My daughter is currently 11 and her and her group of friends are obsessed with mango sticky rice. So I thought I would make a Filipino version which is really Biko. Ha!
With Biko if you want to cook it fast the key is the pre-cook the rice in the rice cooker. I still remember making Biko for the first time ever and followed a recipe where it was just soaked overnight and the next day you just cook it on the stove. Gurl, I was standing there for hours staring and adding more water and in the end I was so tired and angry that I just stopped. The rice was still hard AF.
So when I made Biko again I cooked it in the rice cooker first and then added that just cooked rice to coconut milk and man, it soaked it up like crazy and I was done stirring in 15 minutes.
The Biko was so soft and chewy. This is how we are going to make this Coconut Biko.
In Thai restaurants I notice that the coconut sauce they serve it with is slightly salty. We are going to reserve the coconut sauce mixture and add some salt to get that nice crossover umami.
Oh and don't forget to only use the sweetest, ripest mango. It does make a difference! Make sure it is ice cold as well.
Ingredients
Sweet Glutinous Rice - Use your rice cooker cup to measure out one cup and use the sweet rice setting. I don't cook rice on the stove top so I can't give you those cooking directions.
Water - We are just going to cook the rice in water, but salty water.
Salt - In this recipe it's used twice, in the rice cooking water and also the coconut sauce.
Coconut Milk - Use 1 standard can of full fat coconut milk. Always ignore lite coconut milk. it will mess up all your recipes.
Condensed Coconut Milk - I highly recommend using coconut condensed and not the regular kind. You get more coconut flavor and I find it's not as sweet.
Fresh Ripe Mango - You will need at least 2. Make sure they are chilled before peeling and slicing.
How To Make Coconut Biko with Mango
First cook the glutinous rice in a rice cooker. Using the specific measuring cup for your rice cooker measure out 1 cup. Then rinse and drain and repeat until the water is clear. Add clean water up to the line for one cup of sweet rice. Then add 1 teaspoon of salt and cook.
While the rice is cooking make the sauce. This sauce is going to be used 2 ways. First we are going to cook the rice in it so it absorbs that coconut flavor. Then we are going to reserve 1 cup of it to make a salty sauce. So mix together the coconut milk and coconut condensed milk in a large non stick pan.
Take out 1 cup of the sauce and leave it to the side for now.
Once the rice has cooked put it in the pan with the remaining sauce right away. It's best to cook Biko when the rice is piping hot so it is more open to absorbing.
Mix it well first then put on high heat over your smallest burner. This is key so that it doesn't cook too fast as you want the rice to absorb the milks before the oil starts seeping out.
This is how the Coconut Biko looks after 5 minutes of cooking. Note always keep stiring so that the rice does not stick to the bottom of the pan.
Here is how it looks after 10 minutes of cooking. Getting there but we still want more absorption.
After 15 minutes all the coconut milks have been absorbed by the Biko and you can see some of the oil start to come out. It's a good time to stop cooking.
I like serving Biko in individual portions, but you don't have too. You can just transfer it to a small serving container and leave to cool before you cut. Or you can portion them out into silicone cupcake liners and leave to cool fully.
While it is cooling down make the salty coconut sauce. Place the 1 cup of reserved coconut milk sauce in a small bowl and add 2 teaspoons of salt.
Mix well and taste. It should be more on the salty side. If not keep adding a pinch, mix and taste until it is to your liking. Once it's all good pour the sauce into a serving container.
How To Serve Coconut Biko with Mango
Now it's my favorite part! Putting it all together. The chic thing to do in 2026 is to put desserts into silver ice cream coupes. So that is what we are going to do. Unmold all the coconut Biko in their own cups.
Then peel and slice the fresh ripe mango making sure it's thin slices and that the mango is very cold.
Layer the mango on top of the Coconut Biko and then pour the salty coconut sauce around it.
I mean so pretty! Serve with more mango and sauce on the side.
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Equipment
- Rice Cooker
- Large Non Stick Pan
- 6-7 Silicon Cupcake Liners
Ingredients
For the Glutinous Rice
- 1 Cup Uncooked Glutinous Rice Use the cup from your rice cooker to measure
- Water (use rice cooker to fill to 1 cup water line)
- 1 Teaspoon Salt
For the Coconut Biko
- Just Cooked Glutinous Rice
- 1 Can Full Fat Coconut Milk (usually around 14oz)
- 1 Can Coconut Condensed Milk (usually around 11oz)
For Serving
- 1 Cup Reserved Coconut Sauce
- 2 Teaspoons Salt
- 1-2 Fresh Sliced Mango
Instructions
Cook the rice first
- Using the specific measuring cup for your rice cooker measure out 1 cup of glutinous rice grains. Then rinse and drain and repeat until the water is clear. Add clean water up to the line for one cup of sweet rice. Then add 1 teaspoon of salt and cook using the sweet rice setting.
Make the coconut sauce
- While the rice is cooking make the sauce. This sauce is going to be used 2 ways. First we are going to cook the rice in it so it absorbs that coconut flavor. Then we are going to reserve 1 cup of it to make a salty sauce. So mix together the coconut milk and coconut condensed milk in a large non stick pan.
- Take out 1 cup of the sauce and pour into a small bowl. Season with the 2 teaspoons of salt. Taste and decide if you need more. If you do need more add a pinch at a time and taste. Transfer to a serving bowl with spout.
Cook the Coconut Biko
- Once the rice has cooked put it in the pan with the remaining sauce right away. It's best to cook Biko when the rice is piping hot so it is more open to absorbing.
- Mix it well first then put on high heat over your smallest burner. This is key so that it doesn't cook too fast as you want the rice to absorb the milks before the oil starts seeping out.
- Cook for up to 15 minutes until the rice has absorbed the coconut sauce.
- Transfer the cooked Coconut Biko into the individual silicon cupcake cups and leave to cool down.
Serving
- To serve un-mold the Coconut Biko into a small cup or bowl and top with sliced mango and pour the coconut sauce all over. Eat right away.
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