Rinse the black rice well and add to a large saucepan with 2 1/2 cups of water, 1/2 a cup of coconut cream and 1/4 tsp salt.
Bring to the boil, cover, lower heat to a simmer for 45 minutes. Stirring often ensure it doesn't stick.
Once tender, remove from the heat, add another 1/2 cup of coconut cream and half the palm sugar. Set aside.
Add the remaining can of coconut cream to a small saucepan with a 1/4 tsp salt and warm gently. Set aside.
Add the remaining palm sugar to a saucepan with 3 tablespoons water and mix until the sugar has dissolved and bring to the boil.
Add coconut and stir until coated and the liquid has mostly absorbed. Set aside.
Add black sticky rice to small bowls and top with salty coconut cream, caramelised coconut and sliced mango
Soaking the rice the night before or for a few hours before will reduce the cooking time.
The black sticky rice also freezes well if you would like to double the recipe.