Coconut, Mango Sticky Rice

Serves 4

Ingredients

• 2 cups fresh coconut cream
  
• ¾ cup fresh coconut, shredded
  
• 8 Lion of Sahara Dried Mango slices, cut in ¼ and soak for 5 minutes
  
• 1 ½ cups black rice
  
• 125g coconut or brown sugar
  

Rinse rice and place in a saucepan with 1 ½ cups of water. Boil, then turn down to simmer for 15 minutes. Remove from the heat and place lid on to steam until the rice is cooked, approx 15 minutes or until the water evaporates.

Stir through shredded coconut and coconut sugar until sugar dissolves. Divide into 4 bowls and pour over coconut cream.

Garnish with dried mangoes.

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