Put the oil or butter in a medium pot over medium-high heat. When the oil is hot or butter melts, add the oats, ginger, and salt and stir until fragrant, just a minute or two.
Stir in 1 1/2 cups water and the coconut milk, bring to a boil, and reduce the heat so the mixture bubbles gently. Cook undisturbed, until most of the liquid has been absorbed and holes begin to appear on surface, 5 to 7 minutes. Stir in the raisins, cover the pot, and turn off the heat. Let sit for at least 10 (or up to 20) minutes.
Meanwhile, toast the coconut in a skillet over medium-low heat, shaking the pan and stirring until it is toasted and fragrant, about 5 minutes (watch carefully to make sure it doesn't burn). Add the coconut to the oats and toss to combine. Taste, adjust the seasoning, and fluff with a fork. Serve hot or at room temperature.
Time: 30 minutes