# 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 for garnish, optional
# Steps to Follow:
01 - Rinse the sticky rice under cold running water until the water runs clear, removing excess starch.
02 - Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 15-20 minutes until water is completely absorbed and rice becomes tender. Remove from heat and keep covered for 10 minutes.
03 - While rice cooks, combine coconut milk, maple syrup, and sea salt in a small saucepan. Warm over medium heat until just steaming, avoiding a boil.
04 - Reserve 0.5 cup of the warm coconut mixture for serving. Pour the remaining coconut mixture over the cooked rice and gently fold to combine. Keep covered for 10 minutes to allow the rice to absorb the coconut flavors.
05 - Divide the coconut sticky rice evenly among 4 serving bowls. Top each bowl with sliced mango, drizzle with reserved coconut cream, and sprinkle with toasted sesame seeds or coconut flakes. Garnish with fresh mint leaves if desired.
