Step 1: Rinse the glutinous rice under cold running water until the water runs clear. Place in a large bowl, cover with water, and soak for at least 30 minutes, or preferably overnight.
Step 2: Drain the soaked rice thoroughly. Steam the rice in a steamer basket lined with cheesecloth over boiling water for 25-30 minutes, or until the grains are translucent and tender. Alternatively, cook in an Instant Pot with 2 cups of water on high pressure for 10 minutes, then natural release for 10 minutes.
Step 3: While the rice cooks, prepare the coconut-lime sauce. In a medium saucepan, combine the full-fat coconut milk, granulated sugar, salt, and the zest of one lime.
Step 4: Heat the mixture over medium-low heat, stirring constantly, until the sugar and salt are fully dissolved. Do not bring to a boil. Remove from heat and stir in 2 tablespoons of fresh lime juice.
Step 5: Once the rice is cooked, immediately transfer it to a large, shallow bowl. Pour about 3/4 of the coconut-lime sauce over the hot rice.
Step 6: Gently fold the sauce into the rice using a spoon or spatula until it is fully absorbed. Cover the bowl with plastic wrap and let it sit for 30-60 minutes to allow the flavors to meld and the rice to become perfectly sticky.
Step 7: While the rice rests, prepare the tropical fruit salsa. In a medium bowl, combine the diced mango, diced pineapple, diced kiwi, and finely chopped fresh mint.
Step 8: Squeeze 1 tablespoon of fresh lime juice over the fruit mixture and gently toss to combine.
Step 9: To serve, scoop a generous portion of the Coconut & Lime Sticky Rice onto individual plates. Drizzle with some of the remaining coconut-lime sauce.
Step 10: Top each serving with a spoonful of the fresh tropical fruit salsa. Garnish with additional fresh mint leaves and toasted coconut flakes, if desired. Serve at room temperature or slightly warm.