Mango With Coconut Sticky Rice

 

INGREDIENTS:

1 C Sticky rice, cooked
¼ C Sugar
¼ t Salt
½ C Coconut milk
½ C Coconut cream
1-2 leaves Pandanus leaves
1 Mango, ripe, peeled, and chilled

PREPARATION:

Warm coconut milk, stir constantly, let simmer.
Add sugar and salt. Stir constantly
Remove from heat and pour over sticky rice.
(Let sticky rice absorb coconut milk for 15 minutes.)
Serve with sliced, chilled mango.
Serves: 1–2