Use a spray bottle filled with three parts water and one part distilled vinegar to banish bacteria from smooth-skinned produce like apples.
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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.
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.
Dice tropical fruit, strawberries and kiwis into 1/4-inch cubes. Combine in a small bowl; set aside.
1 cup DOLE Frozen Mango Chunks, thawed
Add thawed mango chunks and 1 to 2 tablespoons reserved tropical fruit juice to blender. Cover; blend until smooth, adding more juice if necessary.
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.
Garnish plates with mango coulis and drizzle with remaining coconut sauce.
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