# What You Need:
→ Rice
01 - 1 cup glutinous sticky rice
02 - 1 1/2 cups water
→ Coconut Mixture
03 - 1 can (13.5 oz) full-fat coconut milk
04 - 1/4 cup maple syrup or agave nectar
05 - 1/4 teaspoon sea salt
→ Fruit & Toppings
06 - 2 large ripe mangoes, peeled, pitted, and sliced
07 - 2 tablespoons toasted sesame seeds or coconut flakes
08 - Fresh mint leaves for garnish
# How To Make:
01 - Rinse the sticky rice under cold running water until the water runs clear, removing excess starch.
02 - Combine 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 let stand covered for 10 minutes.
03 - In a small saucepan, combine coconut milk, maple syrup, and salt. Warm over medium heat until steaming, without boiling.
04 - Reserve 1/2 cup of the coconut mixture for serving. Pour remaining coconut mixture over cooked rice and gently fold to combine. Cover and let sit for 10 minutes to allow rice to absorb the coconut flavors.
05 - Divide coconut sticky rice among 4 serving bowls. Top with sliced mango, drizzle with reserved coconut cream, sprinkle with toasted sesame seeds or coconut flakes, and garnish with fresh mint leaves.
