Heat the coconut solids in a heavy base saucepan or skillet and bring to a boil.
Reduce heat to medium and stir the coconut solids until they separate from the oil. This should take roughly 10-15 minutes. if using a full can of coconut milk this will take at least 30 minutes to achieve.
After a while dark shredded particles should form (this is your titoté)
Skim off the excess oil from your titoté in the pan and discard.
Add the rice to the pan and coat with the coconut followed by the pink salt, coconut sugar, raisins and then stir.
Pour in the coconut milk and stir again.
Bring the milk to a boil, then reduce to simmer, covered, for about 20-25 minutes. During the given time check the liquid levels, if the rice isn't cooked through and the liquid has evaporated add ¼ more of water. If the rice is cooked and still mushy, remove the lid and cook uncovered, checking every few minutes until the liquid has absorbed.
Fluff the rice and serve.