In a saucepan over medium heat, combine the coconut milk and gradually add the butterfly pea flower water until you reach your desired color. Add the palm sugar and salt, stirring until dissolved. Adjust the sweetness and saltiness to taste.

Place the cooked sticky rice in a container with a tight-fitting lid. Pour the butterfly pea coconut mixture over the rice and mix well with a spoon. Cover and let sit for 10-15 minutes. Serve with ripe mango and extra coconut cream on the side.