Toasted Coconut Lime Rice

Fluffy, steamed long grain rice topped with crunchy flakes of toasted coconut and a hint of lime zest. This versatile side dish is perfect for serving alongside a wide variety of mains like; coconut-harissa chicken, curry braised salmon, butternut squash curry and so much more!

A bowl of rice, coconut and two halves of lime on a marble tabletop.

Infused with the subtle flavors of toasted coconut and lime zest this simple rice dish is a low-effort, high-reward accompaniment to all kinds if delicious dishes.

The rice is first gently toasted in coconut oil before any liquid is added which gives it an extra layer of slightly sweet, nutty coconut flavor. While the rice is cooking the coconut flakes toast in the oven until golden brown. To finish, combine the steamed rice and coconut flakes together with a bit of salt and lime zest and thats it. Simple yet totally delicious.

Ingredients You’ll Need:

A small bowl of dried rice, three limes, coconut flakes and coconut oil on a marble tabletop.

Recipe Steps:

Step 1. Steam the Rice

In a small pot with a tight-fitting lid, toast the rice in the coconut oil for 1-2 minutes. Next, add the water and bring to a simmer. Cover immediately and turn the heat down to maintain the lowest possible simmer.

Side by side photos of cooked rice in a pot and cooked rice topped with lime zest and toasted coconut flakes.

Step 2. Toast the Coconut

While the rice is cooking, toast the coconut flakes in the oven at 350F for 10 minutes, stirring half way through. Set aside.

A white and blue enamel bowl filled with steamed rice, toasted coconut flakes and lime zest.

Step 3. Finish and Serve

Toss the rice, lime zest and half the toasted coconut together until throughly combined. Transfer to a serving bowl and top with the remaining toasted coconut – serve right away.

Beige circle with orange star icon.

Tips & Tricks for Perfectly Cooked Rice

  • Rinse your rice: Give the rice a quick rinse before cooking to get rid of extra starch. This helps prevent clumps and mushiness.
  • Simmer gently: Cook on the lowest heat possible. Some stoves even have a special simmer burner that’s smaller. If yours does, us it.
  • Don’t peek! Keep the lid on the pot so the steam can work its magic.
  • Fluff it up: After cooking, gently fluff the rice with a fork for the perfect texture.

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

A bowl of rice, coconut and two halves of lime on a marble tabletop.

Toasted Coconut Lime Rice

Fluffy, steamed long grain rice topped with crunchy flakes of toasted coconut and a hint of lime zest.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 617kcal


  • 1 cup white rice jasmine or basmati
  • 1 tablespoon coconut oil
  • 1 1/3 cup water
  • 3/4 cup unsweetened coconut flakes
  • 1 lime, zested
  • salt


  • Place the rice in a colander and rinse under cold water until the water runs mostly clear. Set aside to drain. Meanwhile, melt the coconut oil in a small sauce pot over medium heat then add the rice and a pinch of salt – stir to combine. Next, pour in the water and bring to a simmer then immediately cover and reduce the heat to low. Cook for 12 minutes then turn off the heat and allow the rice to continue steaming, covered for another 10 minutes.
  • While the rice is steaming, toast the coconut flakes. Preheat the oven to 350F. Spread the coconut flakes onto a baking tray in an even layer. Bake for 10 minutes, stirring halfway through. Set aside.
  • When the rice is done take off the lid and fluff with a fork. Grate the zest from one lime into the rice then gently fold in half the toasted coconut. Transfer to a bowl and top with the remaining toasted coconut flakes. Serve immediately.


Storing Leftovers: Toasted coconut lime rice can be stored in a tightly sealed container in the refrigerator for up to five days. Just know that the coconut will not be as crisp but it’s still delicious. 
Reheating instructions: To reheat in the microwave, sprinkle a bit of water over the rice, then drape a damp paper towel over the bowl before heating it, to make sure it doesn’t dry out. You can also reheat it in a pot: give it a generous sprinkle of water, and heat with the lid on over low heat for 3-5minutes. 


Calories: 617kcal | Carbohydrates: 85g | Protein: 9g | Fat: 28g | Saturated Fat: 24g | Sodium: 25mg | Potassium: 314mg | Fiber: 7g | Sugar: 3g | Vitamin C: 10mg | Calcium: 45mg | Iron: 2mg
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