INGREDIENTS
1 cup
arborio rice
1
couple of recycled vanilla beans
13 1/2 oz
can of coconut milk
1/3 cup
sugar
1/2 cup
fresh grated coconut meat
1 tsp
vanilla bean paste
1 tsp
coconut extract
1 tbsp
dark rum (or 1 tsp rum extract)
1/2 cup
heavy cream (or more coconut milk for a vegan version)
1/3 cup
sweetened shredded coconut, toasted *