Cook the rice, salt and light coconut milk in a rice cooker according the rice cooker instructions.  You may need to add some water to make the proportions correct.

While the rice cooks, preheat an oven to 450°F.

Making the coconut caramel:  put the reserved coconut cream in a small saucepan with the sugar and vanilla.

Cook over medium heat and stir until the sugar melts and the mixture turns bubbly.

Turn off the heat and mix the shredded coconut into the coconut caramel mixture.

When the rice is done cooking, spread into an 8” baking dish.  Layer the banana slices on top of the rice and then cover with the coconut caramel.

Bake on the top rack of the oven until bubbly and slightly browned.

Let cool and serve at room temperature.