WOW! YOU WILL FALL IN LOVE WITH THIS COCONUT RICE RECIPE. SO SO GOOD.

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining a coconut flavor.

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: shredded coconut

Toasted oats add texture and are often less expensive.

Cut the coconut into tiny bits for easier blending.

Add warm water to the coconut bits to extract coconut milk.

Blend the coconut with warm water until smooth.

Use a cheese cloth to sieve the blended coconut into a bowl, extracting the milk.

In a pan, heat some coconut oil until hot.

Add chopped onions to the hot oil and fry for a few minutes.

Add ginger garlic paste to the onions and fry for a few minutes.

Add cooked chicken and chopped snails to the pan and fry until they develop color.

Add the blended pepper and onion mix to the pan and stir well.

Season the mixture with thyme, dried parsley, and bay leaf, and fry for a few minutes.

Add seasoning powder to the mixture.

Add washed rice to the pan and mix well with the pepper mixture.

Pour in the coconut milk and chicken stock, and mix everything together.

Add green seasoning and seasoning cubes, then taste and adjust salt as necessary.

Cover the pot and cook, checking periodically until the rice is not yet soft and the liquid is drying up.

Add warm water to the pot to help cook the rice further.

Once the water is almost dry, add dry fish and crayfish, then cover to cook.

Stir everything together once the water has dried up and the rice is cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens