Heat a saucepan over medium-low heat and add the butter. Add the rice and stir to coat. Cook until the rice begins to toast, stirring often, for about 2 to 3 minutes. Pour in the water, knob of ginger and stir. Cook until the water is almost all absorbed by the rice, stirring often. Add in the coconut milk and repeat: stir continuously until the liquid is absorbed. Remove the ginger knob. Stir in the sugar, vanilla bean paste and salt. At this point, you can also stir in a handful of crushed gingersnap cookies!

Scoop the risotto into bowls and drizzle with a bit of milk. Cover with orange slices, pomegranate arils, extra coconut cream and more crushed cookies. I like to layer the toppings on! Finish off with a full gingersnap cookie. Serve immediately.