Rinse the jasmine rice under cold water until the water runs clear; this removes excess starch and helps create a creamier texture.

In a medium saucepan, combine the rinsed rice and coconut milk. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.

Once boiling, reduce heat to low. Stir in sugar, salt, and vanilla extract. Cover and simmer for about 20–25 minutes, stirring occasionally, until the rice is tender and the pudding has thickened.

Stir in ground cinnamon and shredded coconut, if using, for added flavor and texture. Remove from heat and let rest for 5 minutes—the pudding will continue to thicken as it cools.

Serve warm or chilled, topped with fresh diced mango or pineapple; optionally garnish with extra cinnamon or toasted coconut.