A non-dairy dessert with fresh fruit and good fats.

serves 4-6

2-3 ripe mangoes peeled and cubed

1 cup of sticky rice  (available at asian markets) soaked in warm water for 1 hour and drained

1 1/4 c water

3 T cane sugar

1 can unsweetened coconut milk (not low fat)

1 T vanilla

pinch of salt

1 1/2 T organic corn starch

3 T cold water

2 T toasted sesame seeds

Bring 1 1/4 c of water to a boil and then add soaked rice and 1 T of sugar.  Let boil for 2 minutes, then cover and reduce to a simmer until water has evaporated and rice is tender, about 8-10 minutes.  Remove from heat and let sit for 20 minutes.  Uncover and fluff rice.

In small sauce pan combine coconut milk, vanilla, salt and 2 T of sugar and bring to a boil.  In a small bowl mix well the cornstarch and cold water.  While the coconut sauce is simmering slowly whisk in the cornstarch mixture until sauce is just thick enough to coat a spoon.

Serve a small mound of sticky rice,  surround it with mango and drizzle with 2-3 T of sauce.  Sprinkle with sesame seeds.