• Pour the coconut milk and evaporated milk into a four cup measure. Add enough whole milk or half and half to measure 4 cups evenly.
• Stir together the milk mixture, rice, raw sugar, vanilla bean (both the bean halves and the scrapings), and salt to a medium sized, heavy-bottomed saucepan over medium high heat.
• Bring the mixture to a boil, stirring frequently, then lower the heat to medium low and allow it to simmer for 45-60 minutes, or until the rice is tender and the liquid is thickened. It will continue to thicken as it cools.
• Let it cool several minutes, covered, before transferring to serving dishes.

To Serve Warm (my preference):

• Top the warm pudding with shaved or chopped dark chocolate, whipped coconut cream, and toasted coconut for Mounds bar pudding or add almonds with everything else for Almond Joy pudding.
• To Serve Cold:
• Cover the portioned pudding with plastic wrap directly on the surface of the pudding. Chill for at least an hour (but up to 3 days in advance) before serving. Top the chilled pudding with shaved dark chocolate, whipped coconut cream, and toasted coconut for Mounds bar pudding or add almonds with everything else for Almond Joy pudding.
• Put the unopened can of coconut milk into the refrigerator for at least 2 hours. Do not shake the can.
• Open the can and scoop the thickened coconut cream from the top of the can into a mixing bowl. (You can reserve the remaining coconut water to drink, add to cocktails or cook into other recipes.)
• If you choose to add sugar, do so before using a hand mixer or stand mixer to whip the coconut cream until it is smooth and creamy.
• Transfer to a covered container and refrigerate until ready to use. This is good for up to a week in the refrigerator.