In a bowl soak rice in cold water to cover for 30 minutes. Drain rice in a sieve. In a heavy saucepan bring coconut milk, whole milk, rice, sugar and a pinch of salt to a boil and gently simmer, uncovered, stirring occasionally about 25 minutes. Remove from heat.
Stir lime zest into pudding. Pudding may be made 2 days ahead and chilled, covered.
Serve warm or chilled, garnish with coconut and lime
For an elegant presentation make pudding shells by placing won ton wraps in muffin tins brushed with butter, bake shells until lightly browned, about 5 to 6 min. Scoop rice pudding into shells, top with mango slices and toasted coconut.