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Blend the coconut milk using a hand blender for about 30 seconds to break up fat particles and create a smoother texture
Add rice milk, sugar, and salt to the blended coconut milk in a large saucepan or Dutch oven
Bring the mixture to a simmer, stirring occasionally to dissolve the sugar
Rinse the jasmine rice under cold water in a strainer, swishing it around until the water runs clear, to remove excess starch
Add the rinsed rice to the simmering mixture and reduce heat to low
Cook at a low simmer for 30-40 minutes, stirring occasionally, until the rice is very tender and the mixture has thickened
While the rice cooks, steep 3 jasmine green tea bags in 1¼ cups of boiling water to make a concentrated tea
Once the rice is cooked, remove from heat and stir in the vanilla extract and the brewed jasmine tea
Transfer the pudding to a bowl, ensuring the tea bags are submerged, cover, and refrigerate until chilled
For the lychee topping, drain the canned lychees over a saucepan, reserving the syrup
Warm the lychee syrup over medium heat until it simmers, then add the fourth jasmine tea bag and turn off heat to infuse
Slice the lychees in half and pour the infused syrup back over them
To serve, stir the chilled pudding to incorporate any settled coconut milk, divide into glasses, and top with lychee halves, syrup, and toasted coconut chips