In a medium saucepan, add rice, coconut milk, water, ¹⁄₄ teaspoon salt, and sugar; stir well. Bring to a boil; reduce to medium-low and simmer for 35 minutes. If all of the liquid has been absorbed, remove from heat and let sit for 10 minutes to allow for steaming.

In a small dish, mix together turmeric, pepper, garlic powder, and remaining salt. Sprinkle fish with seasoning mixture. Heat olive oil in a large skillet over medium heat. Add fish and cook until golden or until fish flakes easily, about 3 minutes per side.

Stir cilantro and lime juice into rice. Divide rice among 4 plates (about ³⁄₄ cup per plate) and top with tilapia, green onions, and carrots. Sprinkle with flaked coconut