Method:

1. Rinse the basmati rice under cold water until the water runs clear. 
2. In a medium saucepan, combine the rice, coconut milk and 300ml water. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked and the liquid has been absorbed. 
3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
4. While the rice is cooking, prepare your toppings. Slice the pineapple into rings or bite-sized pieces. Blanch the broccolini by steaming or boiling it for 2-3 minutes until tender but still vibrant. Slice the radishes thinly, and toast the flaked coconut in a dry pan over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant.
5. Divide the coconut rice between 4-6 bowls. Arrange the sliced pineapple, blanched broccolini, radishes, chicken strips and toasted coconut on top of the rice. Garnish with finely sliced spring onions and orange and turmeric dressing.
6. To make the dressing, mix all ingredients well drizzle over poke bowls.