In a skillet, add the oil and toast the coconut flakes for about 2-3 minutes on medium heat or until lightly browned.
In a medium pot, add the rice (be sure to rinse and drain it for the best possible flavor), rice vinegar, coconut milk, sugar, salt and a one cup of water.
Bring the pot to a boil and stir well.
Reduce the heat and then let it simmer for about twenty minutes.
When rice is cooled top with the toasted coconut.