In a medium saucepan, pour in 3 cups of vanilla coconut milk and sprinkle ½ teaspoon of salt. Set stovetop to high heat and bring to a rolling boil (about 5 minutes).

Once boiling, reduce heat to low and stir in 1½ cups of jasmine rice and ¼ cup of sugar. Cover and simmer for 15 minutes until liquid is absorbed and rice is fluffy.

After 15 minutes, check rice texture. If too firm, add a splash of coconut milk, cover, and cook for another 2-3 minutes.

Toast ⅓ cup of coconut in a dry skillet over medium heat for about 4-5 minutes until golden brown and fragrant.

Fluff the rice with a fork and serve topped with the toasted coconut.