Cut <quantity>1</quantity> vanilla bean in half and scrape off the seeds. Reserve

Add <quantity>1<unit>cup</unit></quantity> of heavy cream and <quantity>1<unit>cup</unit></quantity> of coconut milk to a pan over low heat

Add <quantity>2<unit>cups</unit></quantity> of milk

Add <quantity>2</quantity> cinnamon sticks, <quantity>2</quantity> cloves, and <quantity>½<unit>cup</unit></quantity> of sugar

Add the vanilla bean and seeds. Stir to combine

Add <quantity>1<unit>cup</unit></quantity> of Japanese short-grain rice. Cook, stirring constantly until the rice is tender and the mixture has thickened into a creamy consistency

Transfer the cooked rice to another container and cover with cling film. Poke holes into the film to release the heat

Place it in the refrigerator for at least 1h to chill

Preheat the oven to <temperature>160<unit>°C</unit></temperature>

Add <quantity>2<unit>cups</unit></quantity> of coarsely shredded coconut and <quantity>1<unit>cup</unit></quantity> of sugar to a baking pan and combine

Add <quantity>2<unit>tbsp</unit></quantity> of butter and mix by hand

Bake for 8-12m, stirring occasionally to brown the coconut evenly

Let it cool on the kitchen counter until crispy. The coconut crunch is ready

Remove the vanilla bean, cinnamon sticks, and cloves. The rice pudding is ready

Plate a generous portion of the Rice Pudding

Drizzle with dulce de leche to taste and sprinkle with Coconut Crunch on top

Grate some feta cheese and sprinkle with flaky salt to taste

Finish with <quantity>1<unit>scoop</unit></quantity> of fior di latte ice cream and more dulce de leche on the top. The rice pudding, coconut and dulce de leche is ready

Enjoy!