Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
In a saucepan set on the direct heat side of the grill, melt the butter. Add the garlic, onions and a pinch of salt. Cook until the onions are slightly translucent, 2 to 3 minutes, then add the ginger and jalapeños. Cook, stirring occasionally, until the vegetables are softened and aromatic, another 2 minutes.
Stir in the rice and continue to toast until very fragrant, about another 3 minutes. Add the chicken stock, coconut milk, shredded coconut and nutmeg, season with salt and pepper and bring to a boil. Stir, move the pot to the indirect heat side of the grill and cover with a lid.
Close the grill and simmer until the rice is cooked through and the liquid has been absorbed, 15 to 18 minutes.
Remove from the heat and fluff with a fork. Add the scallions, farmer’s cheese and lime zest and, using a fork, gently fold in. Serve.