In a medium saucepot, combine the rice, coconut milk, maple, salt, ginger, and cinnamon. Bring to a boil, then reduce the heat to medium low. Cover with a lid and simmer for 15 minutes, stirring every 2 to 4 minutes. It should look creamy and thick.
Add in the coconut, mango and vanilla and stir until combined.
Serve with sliced mango, kiwi, pomegranate, coconut and extra coconut, if desired.