Instructions: In a heavy saucepan over medium heat, melt butter. Add scallion; cook and stir about 5 minutes. Stir in rice, carrot, raisins, and half of shredded coconut. Cook and stir until rice starts to turn translucent.

Stir in coconut milk, broth, and pepper. Bring to boil; reduce heat to low. Cover and simmer 20 minutes. Remove from heat; set aside, still covered, 10 minutes.

Meanwhile, preheat oven to 350 degrees. Spread remaining coconut on baking sheet. Toast just until light golden brown, about 5 minutes. Sprinkle toasted coconut over top of rice.

This recipe yields 6 servings.

Comments: Yah Mon!... This sunny-tasting, island-inspired side dish beautifully complements grilled or baked fish and poultry. The taste brings smiles.

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