Coconut Sticky Rice and Mango

Ingredients:

1 cup sticky rice
2 cans light coconut milk
1/2 cup white sugar
1/4 cup flaked coconut
1 teas. coconut extract
1/2 teas. salt
1 T corn starch
1 T toasted sesame seeds
2 mangoes, peeled and sliced

Directions:

1) Cook rice according to package instructions substituting coconut milk for water and adding flaked coconut.

2) Mix the remaining coconut milk with sugar, coconut extract, salt and corn starch over medium heat until sugar dissolves and mixture thickens.

3) In a medium sized serving bowl pour milk mixture over cooked rice, add sesame seeds and stir to incorporate. Cool for at one hour.

4) Peel and slice mango. Arrange on top of rice and serve.

Parley

Feeling that we did not have enough desserts in the Heskin house yet (rum cake and dark chocolate Mexican torte are clearly not enough for three people) and having a recently earned reputation involving sweet confections from Florida to live up to - as well as given the fact that Suz and I were making Thai Drunken Noodles for dinner and that this particular dish is one of Suz's all time favorite desserts, what better thing to do on a snowy Wednesday night than whip up this tasty Thai indulgence? Especially when it's so easy and so yummy!!