Dole Packaged Foods uses cookies

We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities.
By browsing Dole website, you consent to the use of some of these cookies.
You can choose your preferences and modify them at any time by visiting the Cookie Settings. For more details please read our Privacy Policy.

Prep Time

Prep Time

15 min

total time icon

Total Time

35 min

calories icon

Calories per serving


servings icon



Ingredients (10)
  • 1-1/2 cups short-grain rice
  • 2 cups water
  • 1-1/4 teaspoons salt, divided
  • 1 can (13.5 oz.) coconut milk
  • 1 cup sugar
  • 1 can (15.25 oz.) DOLE® Tropical Fruit
  • 8 oz. DOLE Strawberries
  • 2 kiwis
  • 1 cup frozen DOLE Mango Chunks, partially thawed
  • 6 oz. DOLE Blackberries
  1. Prepare the rice according to package directions with water and 1/2 teaspoon salt in medium saucepan over the grill burner.  Drain fruit, reserving juice for mango sauce.
  2. Combine coconut milk, sugar, and remaining salt in heavy sauce pan.  Bring to boil, stirring constantly; set aside and allow to cool.  In a large bowl, combine cooked rice and 1-1/4 cups coconut sauce; toss with a fork until blended and set aside until sauce is absorbed, about 10 to 15 minutes.
  3. Dice tropical fruit, strawberries and kiwis into 1/4-inch cubes.  Combine in a small bowl; set aside.
  4. Add thawed mango chunks and 1 to 2 tablespoons reserved tropical fruit juice to blender.  Cover; blend until smooth, adding more juice if necessary.
  5. Assemble sticky rice with an empty mandarin orange can or ring mold.  Layer 1/3 cup sticky rice, pressing gently into the mold, then layer 1/4 cup diced fruit, and top with another 1/3 cup of rice in ring mold.  Slowly remove the ring mold by sliding up the rice.  Repeat this process 5 times, rinsing the ring mold after each time.  Top molded rice stacks with remaining diced fruit and a blackberry in the center.
  6. Garnish plates with mango coulis and drizzle with remaining coconut sauce.