Begin by rinsing 1 cup of jasmine rice under cold water in a fine-mesh strainer until the water runs clear, about 2-3 minutes.

In a medium saucepan, combine the drained jasmine rice with 2 cups of full-fat coconut milk. Heat over medium-high heat, stirring occasionally.

Lower heat to a simmer and cover the saucepan. Allow the rice to cook for 15-20 minutes, or until the rice absorbs the coconut milk.

Once the rice is cooked, remove from heat and stir in ½ cup of granulated sugar and 1 cup of pineapple chunks.

Next, add 1 teaspoon of vanilla extract to the pudding and stir gently.

Allow the pudding to cool slightly before serving, garnished with toasted coconut or extra pineapple.