This is a non-dairy version of the delicious Thai classic. It’s important to use glutinous or sticky rice to achieve the right consistency.
In a medium pan, combine the rice, coconut milk, lime zest and
While the rice is cooking, put half the mango, the agave or rice syrup, half the lime juice and
Pour the remaining lime juice over the remaining mango slices and set aside.
In a frying pan, heat the coconut oil, add the coconut and caster sugar and cook, stirring constantly, until lightly browned and fragrant.
When the rice is cooked, remove from the heat and stir through the soft light brown sugar. Spoon into serving bowls and pour over some of the mango purée. Top the rice with mango slices and sprinkle with the toasted coconut. Serve immediately.
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