Method

1. Preheat oven to 190ºC.
2. Spread the shredded coconut evenly over the baking tray and place in oven to toast for 10 min.
3. Add rice, sugar and water and mix well.
4. Simmer for 15 to 20 minutes, until the water is absorbed.
5. Pour in coconut milk and stir.
6. Arrange mango slices on the side of plate.
7. Spoon 4 tbsp of sticky rice onto plate.
8. Sprinkle shredded coconut on top of rice.
9. Sprinkle few pieces of corn if desired.