Creamy Avocado Lime Cilantro Rice with Toasted Coconut

Creamy Avocado Lime Cilantro Rice with Toasted Coconut

Fluffy coconut rice gets a creamy lift from mashed avocado and a bright hit of lime and cilantro.

Total 35 min Makes 4 servings Calories 385/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

Jasmine rice simmers in coconut milk until tender, then gets folded with mashed avocado, fresh lime juice, and chopped cilantro for a creamy, tangy side. A scattering of toasted coconut flakes adds crunch and nutty depth, making this a versatile pairing for grilled fish, tacos, or roasted vegetables.

Ingredients

  • 1 cups jasmine rice, rinsed
  • 1 cups canned coconut milk
  • 3/4 cups water
  • 1/2 teaspoons salt
  • 1/2 cups unsweetened coconut flakes
  • 2 ripe avocados, mashed
  • 2 tablespoons fresh lime juice
  • 1/3 cups fresh cilantro, chopped
  • 2 tablespoons green onion, thinly sliced
  • 1/4 teaspoons salt
  • 1/4 teaspoons black pepper

Method

  1. In a dry 9-inch skillet over medium-low heat, toast the coconut flakes, stirring often, until golden brown, 3 to 5 minutes. Transfer to a small bowl and set aside.

  2. In a 6-quart saucepan, combine the rinsed rice, coconut milk, water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.

  3. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 18 minutes.

  4. Remove the rice from heat and let it stand, covered, for 5 minutes.

  5. In a medium bowl, mash the avocados with the lime juice until mostly smooth with some texture remaining.

  6. Fluff the rice with a fork, then fold in the mashed avocado mixture, cilantro, and green onion until evenly combined.

  7. Season with the remaining 1/4 teaspoon salt and the black pepper, tasting and adjusting as needed.

  8. Transfer to a serving bowl and sprinkle the toasted coconut flakes over the top. Serve warm.

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★ 3.9 (1)

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    Creamy Avocado Lime Cilantro Rice with Toasted Coconut

    Jasmine rice simmers in coconut milk until tender, then gets folded with mashed avocado, fresh lime juice, and chopped cilantro for a creamy, tangy side. A scattering of toasted coconut flakes adds crunch and nutty depth, making this a versatile pairing for grilled fish, tacos, or roasted vegetables.

    35 min 4 servings 385 cal

    Ingredients

    • 1 cups jasmine rice, rinsed
    • 1 cups canned coconut milk
    • 3/4 cups water
    • 1/2 teaspoons salt
    • 1/2 cups unsweetened coconut flakes
    • 2 ripe avocados, mashed
    • 2 tablespoons fresh lime juice
    • 1/3 cups fresh cilantro, chopped
    • 2 tablespoons green onion, thinly sliced
    • 1/4 teaspoons salt
    • 1/4 teaspoons black pepper

    Method

    1. 1

      In a dry 9-inch skillet over medium-low heat, toast the coconut flakes, stirring often, until golden brown, 3 to 5 minutes. Transfer to a small bowl and set aside.

    2. 2

      In a 6-quart saucepan, combine the rinsed rice, coconut milk, water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.

    3. 3

      Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 18 minutes.

    4. 4

      Remove the rice from heat and let it stand, covered, for 5 minutes.

    5. 5

      In a medium bowl, mash the avocados with the lime juice until mostly smooth with some texture remaining.

    6. 6

      Fluff the rice with a fork, then fold in the mashed avocado mixture, cilantro, and green onion until evenly combined.

    7. 7

      Season with the remaining 1/4 teaspoon salt and the black pepper, tasting and adjusting as needed.

    8. 8

      Transfer to a serving bowl and sprinkle the toasted coconut flakes over the top. Serve warm.