I thought it time to mix up my fave summer treat, mango and sticky rice, with a colorful twist. Golden kiwi and black/purple glutinous rice in sweet coconut milk. This is a gluten-free and “mostly” dairy-free dessert that I appreciate for its hot-and-cold temps in the same dish.

“Mostly” because the stevia I use at home is Trader Joe’s 100% Pure Stevia Extract powder that lists lactose in its ingredient info (the organic version does not contain lactose). If you’re paranoid about artificial sweeteners (or want to avoid the aftertaste), stick to regular sweeteners that contain sucrose, glucose or fructose. Authentic Thai sticky rice calls for palm sugar or coconut sugar.

This recipe requires a little prep time before getting to the end product. The rice needs to soak in water for about 4-6 hours, overnight if possible before steaming or cooking on the stove top.

My instructions call for a 30-45 minute stove top cook using a sauce pan with a vented lid.

• 4oz black glutinous rice
• 8oz water
• 4.5oz coconut milk (reserve half a 9oz can)
• 2 tsp stevia (or sub with sugar)

Bring to a boil, then partially cover with lid askew and simmer rice at low-medium heat. Cook until liquids are fully absorbed and rice becomes soft-sticky. Let cooked rice stand for 5 minutes while making the coconut milk sauce:

• 4.5oz coconut milk
• 2 tsp stevia (or sub with sugar)

Warm the coconut milk and stir in the sweetener until incorporated. Garnish with sliced fruit, in this case, I chose a medium sized golden kiwi, sliced. Arrange rice and fruit in a bowl or cup, drizzle with coconut sauce then  serve.