1 cup, plus 1 tablespoon granulated sugar, divided
1/2 teaspoon salt
1/3 cup crushed pineapple (do not drain)
1 large mango, pitted, peeled and chopped
6 oz blackberries
Combine 1 ½ cups coconut milk, 1 cup sugar and salt in a medium saucepan; bring to a full boil while stirring constantly. Remove from heat and set aside to cool slightly.
Add cooked rice to coconut sauce and mix well. Cover and chill at least 1 hour, preferably 2 to 3 hours.
Pineapple Mango Topping
Combine in a small sauce pan the remaining ½ cup coconut milk and crushed pineapple. Bring mixture to a rolling boil over medium to medium-high heat while stirring constantly. Cook until mixture has thickened.
Cool slightly; pour mixture over the chopped mango.
When ready to serve, garnish each dish of sticky rice with blackberries and drizzle pineapple mango sauce over the top of each.