Instructions
- In a medium bowl combine the coconut milk or coconut cream with the honey and vanilla. Pour 1/2 the mixture over the sticky rice while still warm, then cover with plastic wrap and set aside to absorb the coconut mixture.
- Transfer the remaining coconut mixture to a small saucepan over medium heat. Add the arrowroot or cornstarch and simmer until the mixture has thickened and just coats the back of a spoon.
- Scoop out a serving of the rice using an ice cream scoop or a large spoon and transfer to a serving plate.
- Top with sliced mango or a mango rose and pour over the sauce. Garnish with toasted black sesame seeds and enjoy. *Cover and store left over mango sticky rice in the fridge for up to 3 days.
Categories: Appetizers, Lunch & Dinner
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