Shredded Coconut and Diced Mango Rice

Rinse the jasmine rice under cold water until the water runs clear.

In a saucepan, combine the rinsed rice, coconut milk, water, coconut oil and salt. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid.

Simmer the rice for about 15 to 20 minutes, or until the liquid is absorbed and the rice is tender.

While the rice is cooking, peel and dice the ripe mango into small cubes.

Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes to steam.

After the steaming period, fluff the rice with a fork to separate the grains.

Add the diced mango and honey to the rice, and gently fold it in until evenly distributed.

Transfer the mango coconut rice to a serving dish.

Sprinkle toasted shredded coconut and cilantro on top for garnish.