FRESH COCONUT ANGWA MO/ COCONUT RICE (BEST TASTING)

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.

Crack open the coconut using a hammer, being careful to catch the coconut water in a bowl underneath.

Insert a pointed knife to remove the coconut flesh from the shell, or smash it on the floor to get it out (not recommended).

Peel the coconut using a knife or potato peeler.

Place the coconut pieces in a blender and add the coconut water collected earlier.

Add 1 liter of water to the blender and blend until well mixed.

Strain the blended mixture using a strainer or muslin cloth to collect the coconut milk.

In a pot, heat 2 to 2 and 1/2 tablespoons of coconut oil until hot.

Add 1 chopped medium-sized onion and 1 chopped garlic clove to the pot, sautéing for about 2 minutes without letting it brown.

Add the chopped green chili, red habanero, and yellow habanero to the pot and cook for about 1 minute.

Add the washed basmati rice to the pot and stir well.

Pour in the freshly made coconut milk and add salt to taste.

Cover the pot and let it cook on medium heat for about 20 to 25 minutes until the rice is soft.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens