Coconut Lime Rice Pudding with Toasted Almonds

1. Combine coconut milk, milk, rice and sugar in a pan and bring to a boil over medium heat, stirring frequently.

2. Once boiling, cover with a lid and turn heat down to low. Simmer for 30 minutes, stirring every 5 minutes or so.

3. Meanwhile, place coconut in a pan over medium heat and cook for 3-4 minutes, constantly stirring until toasted. Repeat with almond slices. Combine toasted coconut and almonds in a bowl and mix thoroughly.

4. Remove rice from heat and stir in lime zest and half of the coconut almond mixture. Pour into 4 separate bowls. Top with remaining coconut almond mixture and addition lime zest, if desired. Eat warm or chilled.