Malaysian Coconut Rice

Bring 3 cups of water to a boil in a pot then add the rice and return to a boil. Reduce the heat to a low simmer and cook for 15 minutes. Remove the rice from the heat and keep covered for 5 minutes. Then remove the lid and fluff it gently with a fork.
While the rice is cooking, add the dried coconut and 1/2 teaspoon coconut oil in a skillet over medium heat. Cook, stirring often, until the coconut flakes begins to brown, 2 – 3 minutes. Continue to cook, stirring constantly to ensure even browning, until it is fragrant, 2 – 3 more minutes. Remove from heat to cool.
Using a wooden spoon, gently stir together the basil, mint, cilantro, chives, shallot, lemongrass, lime zest, salt, and pepper in a large mixing bowl until well combined.
Add the rice, 3 tablespoons of the toasted coconut and remaining 1 teaspoon coconut oil to herb mixture then gently fold the mixture to thoroughly coat. Add soy sauce and lime juice and fold once or twice more to incorporate.
Garnish the mixture with the remaining coconut and any leftover herbs you desire. This dish can be served hot or cold. Consider adding tofu for protein!