Lightly braise 1-2 onions in oil until they are translucent- but not browning. Toss a good handful of Arborio-style rice into the onions, then add about 1 pint of water and some boullion, or vegetable stock. Grate in about 1 inch of coconut block, and leave it to simmer nicely for about 20-30 minutes, until the rice is really soft. Meanwhile, wash the spinach , remove leaf ends, and coarsely chop it.

When the rice is done, throw in the leaves, put on a lid, and let it steam for just a few minutes.

Liquidise everything, adjust water level and seasoning- a squeeze of lemon could work here, and dish up your delightful rich, velvety pea-green soup.