Thai Pineapple Sticky Rice

Instructions

1. Prepare the rice
   Drain the soaked sticky rice and rinse thoroughly under cold water. Place in a steamer lined with cheesecloth and steam over medium-high heat for about 20 minutes, or until the rice is tender and translucent.
2. Prepare the coconut sauce
   While the rice is cooking, combine 1 cup of coconut milk with 1/2 cup sugar and 1/2 teaspoon salt in a saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and set aside.
3. Mix rice with coconut sauce
   Transfer the cooked sticky rice to a large bowl and pour the warm coconut milk mixture over it. Stir gently to combine, then cover the bowl with a kitchen towel and let it rest for 30 minutes to allow the rice to absorb the coconut milk.
4. Prepare the coconut cream topping
   In a small saucepan, combine the remaining 1/2 cup coconut milk, 1/4 cup sugar, and corn starch. Cook over medium heat, stirring constantly until the mixture thickens slightly. Add vanilla extract, stir, and remove from heat.
5. Prepare the pineapple
   Cut the pineapple in half lengthwise. Carefully scoop out the flesh using a knife and a spoon, leaving about a 1/2-inch thick shell to create a bowl. Dice the pineapple flesh into small chunks and set aside.
6. Assemble the dessert
   Mix 3/4 of the diced pineapple with the sticky rice. Spoon the mixture into the hollowed pineapple halves. Drizzle with the coconut cream topping and garnish with the remaining pineapple chunks.
7. Add final touches
   Sprinkle with toasted sesame seeds and coconut flakes. Garnish with fresh mint leaves for color and flavor. Serve immediately while still warm, or chill for a refreshing cold dessert.