Sticky Coconut ChiChi with Mango

A breakfast spin on mango sticky rice. Creamy chickpea cereal cooked in coconut milk, finished with a warm coconut sauce, sweet ripe mango, and toasted sesame seeds. All the dessert energy, none of the sugar crash.

Ingredients

• 1/4 cup chichi original
• 1/2 cup coconut milk
• 1/2 cup milk
• 2 tsp agave
• 1/4 tsp salt
• 1/3 cup coconut milk
• 1/2 tsp cornstarch
• 1 tsp agave
• 1/8 tsp salt

Instructions

1. Cook the chichi: In a small saucepan over medium heat, combine the chichi, coconut milk, milk, agave, and salt.
2. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the oats are soft and creamy.
3. Make the coconut sauce: In a separate small saucepan, whisk together the coconut milk and cornstarch until smooth. Add agave and salt, then heat over medium-low, stirring constantly until the sauce thickens (about 2–3 minutes). Remove from heat.
4. Assemble: Pour the cooked chichi into a bowl and top with the warm coconut sauce over top.
5. Add toppings:Finish with sliced mango and sesame seeds

Toppings

• 1/2 mango, sliced
• Sesame seeds