The toasted coconut adds a nice nutty flavor to this rice dish.
Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
Set aside 2 tablespoons coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.
Garnish with reserved coconut and the scallions.