In a medium saucepan, stir together the rice, coconut milk, ½ cup water and 1 teaspoon salt. Bring to a simmer, then cover, reduce to low and cook until the rice has absorbed the liquid, 12 to 14 minutes. Remove the pan from the heat. Uncover, drape a kitchen towel across the top and replace the lid; let stand for 10 minutes. In a blender, puree the cilantro, scallions, jalapeño, coconut oil, ½ teaspoon salt and ¼ cup water. When the rice is done, use a fork to fluff the grains, then fold in the cilantro puree.