Ingredients:
Directions
Preheat oven to 350 degrees F.
In medium sauce pan, combine coconut milk, water and salt and bring to a boil. Add rice. Cover. Reduce heat and simmer for about 45 minutes or until all the water is absorbed
Arrange shredded coconut on baking sheet in one layer. Bake at 350 degrees F for about 10 minutes or until coconut is lightly browned. When ready to serve, add toasted coconut and cilantro to rice and mix thoroughly.