Slices of sweet, juicy mango alongside fragrant rice cooked in coconut milk — I have saved our favorite Thai dessert for last. For a healthier spin on the popular dish, I again took a cue from Bamboo Bee and used a combination of brown and purple rice instead of white. A garnish of honey-toasted shredded coconut adds extra sweetness and a pleasant crunch. Extra coconut cream and a generous sprinkling of black sesame seeds both push this dessert over the edge. Forgive the sloppy pictures, we were in a rush to eat.
Ingredients (serves 3-4)
2 large mangoes, sliced or cubed
1 cup brown, purple, or black rice (or a combination), rinsed
1 cup canned coconut cream, plus extra for garnish
1 cup water
1/4 cup shredded coconut
1 tablespoon honey
1/2 teaspoon butter
Black sesame seeds
In a rice cooker or on the stove top, cook the rice with one cup coconut cream and one cup water. If using the stove top method, cook the rice in a covered pot over low-medium for 20-25 minutes, or until you see steam-made holes or pockets in the rice. Meanwhile, heat the butter and honey in a small saucepan over low heat. Add the shredded coconut, and stir until coated and just beginning to brown. Immediately remove from the heat, the coconut will continue to brown.
Divide the rice and mango slices between the plates, adding a spoonful of the toasted coconut to each. Top with extra coconut cream and sprinkle with black sesame seeds and serve.