1In a medium saucepan, heat coconut milk, milk, sugar and vanilla bean seeds on medium until almost boiling.
2Stir in rice. Bring to boil. Reduce heat to low and simmer 25 to 30 mins until rice is tender, stirring occasionally.
3Spoon into 4 x ½-cup serving glasses. Chill 2 hours or overnight.
4Serve topped with strawberries and toasted coconut flakes.
Photo: Bauer/Rob Shaw