Prepare the coconut rice by adding the basmati rice, light coconut milk, and coconut water to a rice cooker. Cook per the directions on the rice cooker. Once the rice is done, fluff with a fork before serving.

Alternatively, for stove top coconut rice, add basmati rice, light coconut milk, and coconut water to a pot and stir together. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until liquid is evaporated. Fluff with a fork before serving.

Prepare the mango avocado salsa by adding the diced mango, avocado, red onion, and red bell pepper to a medium mixing bowl. Toss together until well combined. Place in the fridge until ready to use.

Rinse and dry the mushrooms, then add to a mixing bowl. Add 1 tablespoon of oil, the jerk seasoning, and toss together until the mushrooms are well coated. Let marinate for 30 minutes.

Heat the neutral cooking oil in a large skillet over medium heat and add the marinated mushrooms. Cook for about 10 minutes, occasionally stirring until nicely browned. Remove from heat.

Assemble the bowl by adding the coconut rice and topping it with the jerk mushrooms, mango avocado salsa, and additional chopped cilantro.