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  • Writer's pictureRock Rousseau

Coconut Lime Rice

Updated: May 25, 2020

Put the lime in the coconut and mix it all up! The infusion of flavors from the coconut, lime, and cilantro enhances the flavor of the rice. This recipe is amazing fresh off the stovetop and after being stored in the fridge for a couple days. A perfect side dish for seafood, Caribbean dishes, or if you want to make a bowl mixing the rice with beans, veggies, or meat.

-1 cup basmati rice



-1 cup water

-1 cup Coconut milk

-1 cup organic shredded coconut flakes

-1/2 cup chopped cilantro

-1 tablespoon butter

-1 teaspoon lime zest

-2 tablespoons fresh lime juice

-(optional) sliced lime for garnish

Large pot, mixing spoon, small bowl, tablespoon, butter knife PREP: 10 min COOK: 20 min READY: 30 min SERVES: 4 servings

Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.


1-Bring the coconut milk and water to a boil.

2-Stir butter and rice into the boiling mixture.

3-Cover pot, reduce heat to low, and simmer 20 minutes until the rice is tender.

4- Remove pot from heat and stir in and mix lime zest, lime juice, and shredded coconut.

5-Mix chopped cilantro into the cooked rice just before serving. Add lime slices for garnish if desired.

1 cup: 470 calories, 10 g fat (8 g saturated fat), 5 mg cholesterol, 450 mg sodium, 6 g protein, 4 g sugar, 2 g fiber, 70 g carbohydrates.

Coconut meat and milk is loaded with naturally sterile electrolytes, which feed your pH and muscle function. They have a high fiber content, which makes you feel full longer and helps regulate elimination. They're rich in lauric acid, which converts to monolaurin. Monolaurin is the compound found in breast milk that strengthens a baby’s immunity, and a great deal of research has been done to establish the ability of lauric acid to enhance immunity. This medium-chain fatty acid (MCFA) actually disrupts the lipid membranes of offending organisms.They offer high levels of manganese, potassium, and phosphorus.

While it may be marketed as helpful for cholesterol levels, some nutrition experts disagree about the health benefits of coconut oil. “Coconut oil contains a mixture of saturated fatty acids, some of which don’t adversely affect cholesterol levels,” says Joy Dubost, Ph.D., R.D., a spokesperson for the Academy of Nutrition and Dietetics. “But while its predominant saturated fat —lauric acid—does raise beneficial HDL cholesterol, it also raises harmful LDL cholesterol, which can increase the risk of heart disease.”


Check out our Playlists on YouTube for perfectly themed music to set the ambiance of your meal! For this recipe, we recommend:

Playlist: Island Life

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