One day ahead or earlier in the day, cook the rice, so it has time to cool. Bring to boil the 3 cups water. Add the rice to the boiling water, stirring once, then let simmer unstirred for 20 minutes or so. Remove rice from heat and stir in the 1/4 c. coconut oil. Leave the lid on; refrigerate until chilled. Mix together the 1/3 cup sweetened dried mango, 1/4 cup toasted macadamia nuts, 1/4 cup Italian parsley and 1/4 cup cilantro. Close to serving time, add all the chopped ingredients (nuts, fruit, herbs), 2 tablespoons frozen pineapple juice concentrate and 1/2 teaspoon salt. Turn the mixed ingredients out into a serving bowl. Garnish with the 1/3 cup toasted sweetened coconut. Serve at room temperature.