In a medium saucepan, pour in 3 cups of vanilla coconut milk and add ½ teaspoon of salt. Turn the heat to high and bring the mixture to a gentle boil.

Carefully stir in 1.5 cups of jasmine rice and ¼ cup of sugar into the boiling coconut milk. Reduce the heat to low, cover the saucepan with a lid, and cook for 15 minutes.

After 15 minutes, remove the lid and inspect the rice. If it feels too firm to the bite, add a splash of additional coconut milk and gently stir.

While the rice cooks, grab a dry skillet and pour in ⅓ cup of shredded coconut. Heat the skillet over medium heat, stirring frequently for about 3-5 minutes, or until the coconut turns golden brown.

Once the rice is fluffy and creamy, fluff it gently with a fork to separate the grains. Spoon it into serving bowls and generously top with the toasted coconut.