This Coconut Cilantro Rice is a flavorful, flexible side dish that combines creamy coconut and bright cilantro. A small extra step—toasting shredded coconut—deepens the coconut flavor without adding much time.
Coconut rice shows up in many cuisines across Asia and beyond, both as sweet and savory preparations. This recipe is savory, leaning on rich coconut milk, a squeeze of lime, and a generous handful of fresh cilantro for a bright finish. Toasting unsweetened shredded coconut in a little coconut oil before cooking infuses the oil with extra coconut aroma and gives you a crunchy garnish to sprinkle on top.
Serve this rice alongside grilled or seared proteins, or pair it with vegetarian mains. Shrimp, chicken, tofu, tacos, and fritters all work especially well. Finish each plate with lime wedges for a fresh citrus note.
Ingredients that Matter
The recipe uses simple pantry items plus fresh cilantro and lime. Key choices affect texture and flavor:
- Rice – Long-grain white rice such as jasmine is ideal because it cooks up fluffy and separate. You can use basmati or standard long-grain rice. For brown rice, increase liquid and cook time (details below).
- Coconut milk – Use one can of unsweetened full-fat coconut milk for a rich, creamy result. If you prefer a lighter dish, substitute lite coconut milk or use 1 cup coconut milk + 1 cup water (stir the can well to mix solids and liquid).
- Cilantro – Fresh cilantro stirred into warm rice just before serving provides herbal brightness. Reserve extra for garnish.
- Coconut oil – Toasting the shredded coconut in coconut oil concentrates the flavor. Butter or olive oil may be used if you don’t have coconut oil, but the coconut note will be milder.
- Shredded coconut – Unsweetened shredded coconut flakes are toasted and used as a crunchy garnish. Toasting adds a toasty, nutty dimension and flavors the oil left in the pan.
- Lime – Lime wedges or a squeeze of lime juice brighten the finished rice and balance the richness.
See the recipe card below for exact quantities.
Instructions
This is an uncomplicated, mostly hands-off recipe that takes about 25–30 minutes from start to finish. Follow these steps:
1. Heat coconut oil in a medium saucepan over medium heat until melted. Add the shredded coconut and stir frequently until the coconut turns golden brown, about 2–3 minutes. Remove the toasted coconut with a slotted spoon and set it aside for garnish, leaving as much oil in the pan as possible.
2. Return the pan to medium heat and add the rice. Stir frequently until the rice becomes fragrant and is well coated with the coconut oil, about 1–2 minutes.
3. Add a pinch of salt, then pour in the coconut milk and the water. Stir, bring to a simmer, then reduce heat to low and cover. Cook until the rice is just tender, about 15 minutes. If the rice seems slightly undercooked, that’s fine—turn off the heat and let it steam with the lid on for 10 minutes.
4. Fluff the rice with a fork and gently fold in the chopped cilantro. Add additional cilantro and the reserved toasted coconut on top. Serve with lime wedges.
Note on rinsing rice: Rinsing helps remove surface starch and can prevent clumping. For long-grain white rice I usually rinse unless I’m toasting the grains first. I always rinse short-grain, medium-grain, and brown rice.
Substitutions
This recipe is vegan and gluten-free as written. You can tweak a few ingredients to suit preferences or pantry availability:
- Rice – Jasmine or basmati work well. For medium- or short-grain rice, expect slightly different cook times: medium-grain about 15 minutes, short-grain about 20 minutes. For brown rice, add 1/4 cup more water and cook about 30 minutes, then let steam off-heat.
- Coconut milk – Use lite coconut milk for a lighter dish, or mix 1 cup full-fat coconut milk with 1 cup water for a milder richness. Stir the can before measuring to incorporate the solids.
- Sweetness – If you prefer a subtly sweet version, stir in 1 tablespoon of sugar (raw, light brown, or regular) after cooking.
- Lime – For more citrus lift, add lime zest and a generous squeeze of lime juice to the cooked rice before serving.
Serving Suggestions
This coconut cilantro rice pairs especially well with seafood and Asian-inspired mains. Top ideas:
- Shrimp—grilled, seared, or in tacos.
- Chicken—pan-seared, grilled, or sauced with a citrus-ginger glaze.
- Tofu—sweet-and-sour or pan-fried for contrast in texture.
- Vegetarian patties or fritters—serve alongside for a satisfying meatless meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave covered, or warm in a saucepan with a splash of water to prevent sticking. You can freeze cooked coconut rice in a freezer-safe bag for up to 1 month; thaw and reheat gently.
Top tip
If you don’t have shredded coconut or coconut oil, you can skip the toasting step and lightly toast the rice in butter or olive oil before adding liquid. The flavor will be good, though less distinctly coconut-forward.
FAQ
Two common causes: overcooking and too much liquid. Cook the rice until just tender, then let it steam off-heat with the lid on for about 10 minutes. For coconut rice a good starting point is roughly 1 part rice to 2 parts liquid; adjust slightly depending on the rice variety.
Cover and microwave for a quick reheat, or warm it slowly in a saucepan over medium with a little water, stirring often to prevent scorching.
Proteins such as shrimp, chicken, and tofu are excellent matches. The rice also complements tacos, fritters, and fresh salsas or fruit-based relishes.
More Sides
If you enjoy this rice, try these other side dishes:
-
Spinach and Arugula Salad -
Gouda Mac and Cheese
-
Air Fryer Honey Roasted Carrots
-
Roasted Bok Choy
Dinner Ideas
Need inspiration? These mains pair nicely with coconut cilantro rice:
-
Roasted Chicken Leg Quarters
-
Braised Beef Sliders with Citrus Slaw
-
Citrus Soy Braised Chuck Roast
-
Cherry Tomato Spaghetti Sauce
Recipe
Coconut Cilantro Rice
Total time: 30 minutes • Yield: 4 cups
Ingredients
- 1 Tbsp coconut oil
- ½ cup unsweetened shredded coconut
- 1 cup jasmine rice
- 1 pinch table salt
- 1 (13.5 oz) can unsweetened coconut milk
- ¼ cup water
- ½ cup chopped cilantro, plus more for garnish
- Lime wedges, for serving
Steps
- Heat oil, toast shredded coconut until golden, then remove and reserve the coconut, leaving oil in the pan.
- Add rice to the pan and stir until coated and fragrant, about 1–2 minutes. Add salt, then coconut milk and water. Bring to a simmer.
- Cover and cook over low heat until rice is just tender, about 15 minutes. Turn off the heat and let steam with the lid on for 10 minutes.
- Fluff with a fork, fold in chopped cilantro, and serve topped with additional cilantro, the toasted coconut, and lime wedges.
Notes
- Use lite coconut milk if you prefer less fat, but remain sure it’s unsweetened.
- For a less rich result, use 1 cup coconut milk + 1 cup water instead of the full can + ¼ cup water.
- Leftovers keep up to 4 days refrigerated or up to 1 month frozen.
- Reheat gently in a microwave or on the stovetop with a splash of water to prevent sticking.
- To make with brown rice, add ¼ cup more water and cook for about 30 minutes, then let steam for 10 minutes off-heat.