Place the rice in a medium bowl; cover with cold water and soak for 30 minutes. Drain the rice and place in a medium heavy saucepan with the coconut milk, whole milk, sugar and salt. Bring to a low simmer over medium-low heat. Stir occasionally, uncovered, for 45 minutes or until thickened. Remove from heat and stir in the zest. Divide among eight ramekins, martini glasses or dessert bowls, place the coconut on a baking sheet in a 350 F oven for 6 to 8 minutes or until golden. Serve warm or chilled topped with the toasted coconut and additional lime zest. Serves 8.