Place palm sugar and boiling water in a small saucepan. Cook over a medium heat until sugar dissolves, syrup reduces slightly and turns a light golden colour. Remove from heat and immediately pour syrup into a heatproof bowl to stop cooking.
Cook rice by absorption method in a rice cooker or cook top. As soon as rice is cooked and water absorbed, stir in caster sugar and Five Tastes Rice Infusions Shot. Cover and stand.
Dice half the mango and puree the remaining half. Arrange mango on serving plates, with coconut rice and drizzle with sugar syrup. Garnish with toasted coconut.