In a medium saucepan, combine 3 cups of vanilla coconut milk with 1/2 teaspoon of salt. Place the saucepan over high heat and bring the mixture to a gentle boil.

Once the coconut milk is boiling, stir in 1.5 cups of jasmine rice and 1/4 cup of sugar. Mix well and reduce the heat to low. Cover and let it simmer for about 15 minutes.

After 15 minutes, remove the lid and check the rice's texture. If too firm, add 1 tablespoon of coconut milk and cook for a few more minutes.

While the rice is simmering, heat a dry skillet over medium heat and toast 1/3 cup of shredded coconut, stirring frequently until golden brown.

Once the rice is cooked, fluff it with a fork and top it with the toasted coconut. Optionally drizzle with additional coconut milk before serving.