Step 1

In a medium pot, combine the rice, coconut milk and water. Cover and bring to a boil. Once boiling, reduce the heat to low right away. Keep on a low simmer for about 40 minutes or until the rice absorbed all the liquid. Then, keep covered and remove from the heat to let the rice sit for 10 more minutes.

Step 2

While the rice is cooking, toast the shredded coconut in a non-stick pan on medium-high heat for 3-5 minutes or until lightly browned (watch carefully so it does not burn).

Step 3

When the rice is done, then add the pineapple chunks, salt, cilantro, toasted coconut and lime juice. Stir to combined.

Step 4

Serve warmed topped with more fresh cilantro and a side of lime wedge. This rice is amazing with this crispy coconut tofu.