Panko Shrimp with Coconut Rice and Spicy Mango Salsa

Ingredients

• 1 1/2 C Calrose Rice
• 2 C Coconut Water
• 1 Tb Spiced Coconut Vinegar
• 2 tsp Garlic (minced)
• 1/2 tsp Salt
• 16 oz Canned Coconut Milk
• 1/2 tsp Go-Chu-Ka-Ru
• 12 Large Shrimp (shelled and deviened)
• Panko
• Go-Chu-Ka-Ru
• 2 Eggs (Beaten)
• 2 Mango (peeled and chopped)
• 1/4 C Sweet Thai Chili Sauce
• 1/2 Jalapeno Pepper (ribbed and finely ddiced)
• 1/4 tsp Salt
• 1 Mini Sweet Red Pepper (ribbed and diced)
• 1 Mini Sweet Orange Pepper (ribbed and diced)
• Fresh Mint (finely chopped)
• Fresh Basil (finely chopped)
• 2 C Water
• 2 Rainbow Chard Leaves (ribbed and chopped)
• 3 Green Onions (diced)
• 16 oz Silken Tofu (cut into cubes)
• 3 Tb White Miso
• Mango Nectar
• Lemonade
• Ginger Ale
• Grenadine