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1
Puncture the soft top part of the coconut with a long nail or ice pick and drain liquid into a small dish or measuring cup.
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2
Crack the coconut using a hammer and separate the white meat from the shell.
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3
Peel off the thin brown skin; strain the reserved coconut liquid through a fine sieve to remove any impurities.
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4
Measure liquid, if there is not 1/2 cup of liquid additional water may be added to equal 1/2 cup.
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5
Using half the coconut meat (approximately 4 oz weight) puree the coconut with the liquid.
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6
This mixture should measure 1 cup approximately.
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7
Grate the remaining coconut with the medium blade of a food processor or on a medium hand grater, reserve 1/2 cup grated coconut and package the remaining and store in freezer or refrigerator for other uses.
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8
Preheat oven to 300 degrees and butter a 2 quart oven proof casserole.
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9
Add the coconut slurry, half and half, rice, salt and brown sugar; place in preheated oven and bake for 2 hours making sure to stir every 30 minutes to prevent the rice from settling to the bottom.
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10
The last 30 minutes of cooking, stir in the vanilla extract, raisins and ginger.
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11
Sprinkle with the reserved 1/2 cup grated coconut.
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12
While the pudding is cooking, peel and dice mango over blender jar to capture all the juices; add the lime juice and puree together in a blender.
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13
Pour into small dish, cover and refrigerate until serving time.
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14
Serve the pudding warm from the oven topped with a spoon or so of the mango puree.
