For the Black Sesame Seed Paste:

For the Rice Pudding:

In a saucepan, bring coconut milk, sugar, and soaked jasmine rice to a boil. Stir continuously.
Cook until the rice is completely tender and the mixture has thickened (about 25 minutes).
Stir in the vanilla extract.
Divide the rice pudding into two parts. Mix one part of the pudding with the black sesame paste.
Pour equal parts or both mixtures into individual glasses or layer them by adding jasmine rice pudding at the base and topping it with black sesame rice pudding. Create swirls with the help of a skewer.
Garnish with toasted coconut chips or black sesame seeds.
Serve the black sesame and jasmine rice pudding warm or chilled.