In a medium saucepan, combine the rice, coconut milk, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.

Reduce the heat to low and cover the saucepan with a lid. Let the rice cook for 20 minutes, stirring occasionally to prevent it from sticking.

After 20 minutes, the rice should be cooked and the mixture should be thick and creamy. Remove from heat and stir in the vanilla extract and shredded coconut.

If using raisins, stir them in at this point.

Cover the saucepan with plastic wrap, making sure the wrap touches the surface of the rice pudding to prevent a skin from forming. Let the pudding cool to room temperature.

Once cooled, transfer the pudding to a medium mixing bowl and cover with plastic wrap again. Place in the fridge for at least 2 hours to chill and set.

Serve cold or at room temperature, with a sprinkle of ground cinnamon if desired.