Thai Mango Sticky Rice Parfait with Toasted Coconut & Sesame Crunch

Ingredients

• 1 cup sweet sticky rice (glutinous rice), soaked overnight
• 1 cup coconut milk (full-fat), for rice
• 1/2 cup coconut milk (full-fat), for drizzling
• 3 tbsp maple syrup, for rice
• 2 tbsp maple syrup, for cashew cream
• 1/4 tsp sea salt
• 2 medium fresh ripe mangoes, peeled and sliced
• 3/4 cup raw cashews, soaked 2 hours, drained
• 1/2 cup coconut cream, from top of coconut milk can
• 1/2 tsp vanilla extract
• 1/3 cup sesame seeds, white & black mixed
• 1/3 cup unsweetened coconut flakes
• 3 tbsp granulated sugar, for brittle
• 1 tbsp water, for brittle
• 1 tsp lime zest, for garnish

Instructions

1. 1

   Soak sticky rice overnight in water. Drain and rinse. Steam rice in steamer lined with cheesecloth for 25-30 minutes until tender and translucent.

2. 2

   While rice steams, heat 1 cup coconut milk with 3 tbsp maple syrup and salt in small saucepan until warm. Pour over cooked rice, stir gently, cover and let absorb for 15 minutes. Let cool to room temperature.