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Toasted Coconut Lime Rice in a White bowl
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5 from 1 vote

Toasted Coconut Lime Rice

Fluffy steamed rice with crispy toasted coconut and a hint of lime zest!
Prep Time5 mins
Cook Time25 mins
Course: Side Dish
Cuisine: Asian
Servings: 2
Calories: 617kcal


  • 1 c white rice jasmine or basmati
  • 1 1/4 c water
  • 1 tbsp coconut oil
  • 3/4 c coconut flakes
  • 1 lime
  • salt


  • Rinse the rice through a colander until the water runs clear, or mostly clear. Put the rice, water and a pinch of salt into a small saucepan, bring to a simmer, cover and turn the heat down to the lowest possible setting. Simmer the rice covered for 18 minute then turn off the heat completely and let the rice rest with the lid on for an additional five minutes.
  • While the rice is cooking heat a sauté pan over medium heat. Add the coconut oil and coconut flakes. Stir the coconut flakes continuously until they are evenly golden brown. Don't look away, they can burn quickly!
  • When the rice is done take off the lid and fluff it with a fork. Grate the zest from the lime into the rice then carefully stir in the toasted coconut. Don't over mix or the rice will become mushy. Serve immediately!


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. 
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