How to make:

Baking:

1. Spread the grated coconut evenly on a baking sheet and place the baking sheet in a preheated oven at 190ºC for about 10 minutes, until lightly golden.

Boiling:

1. Combine the rice, sugar, and water in a saucepan. Stir well and bring to a boil.
2. Boil for 15 to 20 minutes, until the water is absorbed by the rice.
3. Add the thick coconut milk. Always add it at the end to preserve all its aroma.

Presentation:

1. Serve the rice next to the mango slices and sprinkle the oven-roasted grated coconut on top.