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Coconut Rice in a wooden bowl

Coconut Rice

Savory Coconut Rice is simple yet flavorful rice with coconut milk. So aromatic, coconutty and tasty rice. Makes a perfect pair for any dish!
Makes 3-4 cups
Course Sides
Cuisine African
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4
Calories 450kcal
Author Imma


Fresh Coconut Milk

  • 1 mature coconut

Coconut Rice

  • 2 cups rice, I used Basmati
  • 2 cups fresh coconut milk, or a 14-ounce can coconut milk
  • 2 cups water
  • 1-1½ teaspoon salt


Fresh Coconut Milk

  • Hit hard the middle of a coconut with a blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will split in two eventually at the center or wrap coconut.
  • Place it in the oven for about 10 minutes at 375 degrees F to facilitate removal of the flesh from the shell. Let it cool. Use a spoon to remove the coconut from the shell.
  • Blend coconut in a blender (Blentec or Vitamix preferably) on high into a fine consistency.
  • Sieve the coconut mixture using cheesecloth. Squeeze really tight to extract all the milk.

Coconut Rice

  • Place rice in a saucepan with water, rinse and sieve out water. Add coconut milk, water and salt. Place the saucepan over high heat and, bring to a boil.
  • Stir saucepan then bring to a simmer- heat level should be very low - cover the saucepan tightly with the lid. Continue cooking for about 15-18 minutes.
  • Remove sauce pan from the heat and let it cool, covered. Fluff with fork and serve.


  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 100g | Calories: 450kcal | Carbohydrates: 98g | Protein: 8g | Sodium: 1952mg | Potassium: 141mg | Fiber: 1g | Calcium: 40mg | Iron: 1mg