2 tbs olive oil, coconut oil, or avocado oil
1 cup shredded Coconut Chunks
2 cup rice
4 cups water
1.5 tbs sea salt
4 scallions thinly sliced
Place the coconut in a food processor or high-powered blender and shred coconut or defrost the coconut and slice into small shreds.
Heat the oil in a saucepan over medium heat.
Cook the coconut, stirring, until golden brown about minutes.
Set aside 4 tablespoons of coconut.
Stir the rice into the saucepan with the remaining coconut.
Add the water and the salt and bring to a boil.
Reduce heat and simmer, covered, until water is absorbed into the rice and the rice is tender, about 30 minutes.
Garnish the rice with the reserved coconut and scallions. Serves 2-3
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