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Put all the ingredients (except those for the topping) in a heavy-based saucepan and bring to the boil. Reduce the heat and simmer for 20-25 minutes, stirring occasionally to avoid sticking, until the liquid has been absorbed and the rice is cooked through.
For the topping, heat a small dry frying pan and toast the desiccated or fresh coconut for 1-2 minutes over a low heat so that it doesn’t burn, then remove from the pan and set aside.
Add the coconut oil to the frying pan and then the plantain or banana slices and fry over a medium heat until lightly caramelised on both sides.
Serve the rice pudding in bowls topped with the toasted coconut and fried plantain or banana.