Combine the Coconut Milk (1 cup), Water (1 1/4 cup), and Salt (1/2 teaspoon) in a saucepan. Bring to a boil, then add in the Jasmine Rice (1 1/2 cup). Reduce to low, cover, and cook for 15 to 18 minutes.
In a large bowl, whisk together the Sriracha (2 teaspoon), Sesame Oil (2 teaspoon), and Soy Sauce (2 tablespoon).
Gently dry the Sushi Grade Salmon (1 pound) with paper towels. Carefully cut into half-inch cubes and place in the bowl with the sauce.
Add the Mango (1), Avocado (1),Shallot (1 tablespoon), and Jalapeño Pepper (1) to the bowl with the salmon. Gently stir to combine.
Heat a skillet over low heat. Toast the Unsweetened Coconut Flakes (1/4 cup) for a few minutes until golden brown, stirring frequently.
Assemble the poke bowls with a bed of rice, a scoop of salmon poke, and then garnish with coconut flakes, Black Sesame Seeds (to taste), and Scallion (to taste). Enjoy!