Place a small skillet over medium-low heat. Add the unsweetened shredded coconut in an even layer. Toast dry for 3-4 minutes, stirring frequently. Remove from heat immediately once they transform into dry toasted golden-brown coconut shreds, and set aside.

In the same skillet, melt the coconut oil over medium heat. Add the diced pineapple. Lightly cook for 4-5 minutes until the pieces are tender and maintain a bright yellow hue. Remove from the pan and set aside.

Rinse the long-grain white rice under cold water until clear. In a medium saucepan, combine the rinsed rice, 1/2 cup of the coconut milk, water, and salt. Bring to a gentle boil, cover with a tight-fitting lid, and reduce heat to low. Simmer for 15 minutes until liquid is absorbed and rice is fluffy.

While the rice rests off the heat, prepare the glaze. In a small pot, whisk together the remaining 1/2 cup of full-fat coconut milk and granulated sugar. Simmer gently over medium-low heat for 3-5 minutes until it thickens slightly into a thin, glossy opaque white glaze.

Gently fold the lightly cooked pineapple chunks into the fluffy white rice. Transfer to a serving bowl. Drizzle the glossy coconut glaze evenly over the top. Garnish with a precise sprinkle of golden-brown coconut shreds and finely minced fresh green cilantro leaves.