Coconut Rice


  • 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


  1. Place the coconut in a food processor or high-powered blender and shred coconut or defrost the coconut and slice into small shreds.
  2. Heat the oil in a saucepan over medium heat.
  3. Cook the coconut, stirring, until golden brown about minutes.
  4. Set aside 4 tablespoons of coconut.
  5. Stir the rice into the saucepan with the remaining coconut.
  6. Add the water and the salt and bring to a boil.
  7. Reduce heat and simmer, covered, until water is absorbed into the rice and the rice is tender, about 30 minutes.
  8. Garnish the rice with the reserved coconut and scallions. Serves 2-3

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