In a medium saucepan, combine 3 cups of vanilla coconut milk and ½ teaspoon of salt. Place over high heat and bring this mixture to a gentle boil.

Once boiling, stir in 1½ cups of jasmine rice and ¼ cup of sugar, mixing well to dissolve the sugar. Reduce the heat to low, cover the saucepan with a lid, and let the rice cook for 15 minutes.

After 15 minutes, carefully lift the lid and check the rice's texture. If the rice is too firm or liquid remains, add 1-2 tablespoons of coconut milk and continue cooking on low heat until desired consistency.

While the rice is finishing, heat a dry skillet over medium heat. Add ⅓ cup of coconut and stir continuously until golden brown and aromatic.

Once the rice is cooked, fluff gently with a fork, transfer to a serving dish, and top with the toasted coconut. Serve warm.