# What You’ll Need:
→ Rice
01 - 1 cup glutinous sticky rice
02 - 1.5 cups water
→ Coconut Mixture
03 - 1 can (13.5 fl oz) full-fat coconut milk
04 - 0.25 cup maple syrup or agave nectar
05 - 0.25 teaspoon sea salt
→ Fruit & Toppings
06 - 2 large ripe mangoes, peeled, pitted, and sliced
07 - 2 tablespoons toasted sesame seeds or coconut flakes, optional
08 - Fresh mint leaves, optional for garnish
# How-To:
01 - Rinse the sticky rice under cold water until the water runs clear to remove excess starch.
02 - Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is tender. Remove from heat and keep covered for 10 minutes to allow residual steam to finish cooking.
03 - While the rice cooks, combine coconut milk, maple syrup, and salt in a small saucepan. Warm over medium heat until just steaming, being careful not to boil.
04 - Reserve 0.5 cup of the coconut mixture for serving. Pour the remaining coconut mixture over the cooked rice and gently fold to combine. Let sit, covered, for 10 minutes to allow the rice to absorb the coconut flavor fully.
05 - Divide the coconut sticky rice among 4 serving bowls. Top with sliced mango, drizzle with reserved coconut cream, and sprinkle with toasted sesame seeds or coconut flakes. Garnish with fresh mint leaves if desired.
