Cook rice with 2/3 cup of Coco Lopez and water. Add salt to taste.

In a medium bowl, mix the remaining Coco Lopez, fish stock, and chili sauce. Set aside.

Heat olive oil in a pan over medium-high heat and add chopped garlic. Once browned, remove and set aside.

Add the assorted fish to the heated olive oil in the pan and salt to taste.

Cook the seafood until halfway done, turning occasionally.

Add the zucchini and squash to the pan and stir.

Pour the broth mixture over the seafood and vegetables and simmer for 8-10 minutes. Add more salt if needed.

Add fresh spinach to the pan, cover, and cook until wilted. Stir the contents.

Add mango and mix it in. Cook for another 2 minutes.

To serve, layer cooked coconut rice in a bowl, then spoon the fish/veggie/broth mixture over the rice.

Sprinkle browned garlic, peanuts, and toasted coconut on top.