Another enticing coconut milk recipe from Valine :
1 Can Japanese or other short-grain white rice
1/2 c sugar
1/2 tsp salt
1 15 ounce can unsweetened light coconut milk (not cream of coconut)
large mango, sliced
In 3 quart saucepan, heat rice, sugar, salt, and 3 cups of water to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes.
Increase heat to medium; stir in coconut milk and cook uncovered until rice is tender, about 10 minutes, stirring occasional.
Transfer rice pudding to serving bowls; cover and refrigerate at least 3 hours or overnight to serve cold. Top with mango slices and toasted coconut before serving.