Pour the coconut milk into a pyrex measuring cup or a large bowl and whisk the coconut cream back together with the coconut water to make the coconut milk consistency nice and creamy. This is going to ensure the best fluffy textured rice.
In a large pot over medium heat, mix together the white basmati rice, coconut milk, water, and kosher salt. Bring to a boil. Once boiling, cover the pot, lower the heat to low heat, and continue simmering the coconut rice for 15 minutes. Then, bring to a boil
Spread the sweetened shredded coconut in a single layer on a baking sheet and toast in the oven for 5 to 7 minutes, or until the shredded coconut is golden brown. Watch carefully to prevent the coconut from burning.
Fluff the rice, then stir in lime zest and toasted shredded coconut.