Wash the lime in hot water and dry it, rub the peel thinly. Halve the fruit and squeeze. Boil up coconut milk, 200 ml water, 2 tablespoons lime juice and 1 pinch of salt. Add rice and sugar, bring to the boil again and cook rice over low heat for about 25 minutes, stirring continuously. Turn off the heat and let the rice continue to swell for about 15 minutes on the plate.
Wash, halve and stone the nectarines. Spread a thin layer of oil on the fruits and fry them in the hot grill pan for about 2 minutes on each side. Remove the finished halves. Mix the rest of the lime juice and syrup. Sprinkle the fruit with the syrup and let it stand for about 5 minutes. Arrange rice and nectarines. Sprinkle with lime zest and coconut chips. Tastes hot and cold.
The nectarines can also be prepared on the hot grill. To do this, place the cut surface on the grill for about 2 minutes.