In a saucepan over medium heat, heat the coconut milk, water, vanilla instick, lemon zest and salt.
When they boil, add the rice and vanilla extract, mix well and lower the heat considerably.
Cover the pot and simmer for 30 - 35 minutes, stirring occasionally until the rice is soft.
Uncover and simmer for another 10 - 15 minutes, stirring frequently, until the mixture thickens slightly.
Remove from the heat and allow the mixture to cool slightly, stirring occasionally. As the mixture cools, it will coagulate.
Store in the refrigerator covered with plastic wrap.