3 cups cooked brown rice
1 1/2 cups refrigerated coconut milk
14 oz canned coconut milk
2/3 cup sucanat
2 tbsp butter
1/2 cup raisins
1 tsp cinnamon, divided
3/4 cup unsweetened coconut
Combine cooked rice, coconut milks, sugar and butter in a large, heavy-bottomed saucepan. Add raisins. Simmer for 20 minutes, stirring every few minutes. It should still be soupy. Remove from heat. Mix 1/2 teaspoon of cinnamon into rice mixture.
Meanwhile toast coconut flakes in a dry skillet over medium low heat just until edges start to turn golden. Remove from heat.
Spoon pudding into a serving dish and dust with remaining cinnamon and toasted coconut. Serve warm or chilled.