6 ounces snow peas, strings removed, cut into thin strips
Combine coconut milk with enough water to yield 3-cups of liquid. Place liquid into a medium saucepan with salt and bring to a boil. Stir in rice, reduce heat to low, cover and cook for 15 to 20 minutes or until all the liquid is absorbed.
Meanwhile, toast coconut in a large non-stick skillet over medium heat, stirring frequently, until golden, 3 to 5 minutes; set aside. Toast almonds following same directions as for coconut.
Heat oil in the skillet over medium-high heat until hot. Add snow pea strips and sauté until crisp tender, about 2 to 3 minutes. Stir snow peas, almonds and coconut into rice using a fork. Serve immediately.