Instructions For the Topping: 1. Preheat oven to 350°F. 2. Spread the coconut and almonds out on a baking sheet and place in the oven. Toast the mixture until golden (about 20 minutes), stirring occasionally. 3. Remove the baking sheet from the oven and allow the mixture to cool. Reserve.
For the Coconut Risotto: 1. Melt butter in a large sauce pan over medium heat. Add the rice to the pan and stir to coat well with the melted butter. Continue to stir over medium-low heat for 1 to 2 minutes, being careful not to brown the rice. 2. Pour enough of the coconut milk/water mixture over the rice to just cover. Maintain the heat at a simmer, stirring frequently, and allow the rice to absorb the liquid. 3. Once the majority of the liquid has been absorbed, add more liquid to the pan to cover rice once again. 4. Allow the liquid to become absorbed again, sitting frequently. Continue to repeat this process until all the liquid has been absorbed and the rice is al dente, about 20 minutes. If more liquid is required, add water. 5. Add in the condensed milk and continue to stir over heat until the liquid is absorbed, the rice is al dente, and the consistency is creamy, but not soupy. 6. Season the risotto with a pinch of salt and cinnamon to taste. Remove from heat and reserve until ready to serve. 7. Risotto can be served warm or cold depending on preference. Spoon into serving dishes and top with the coconut/almond mixture and whipped cream if using.