Coconut Cauliflower Rice is an astonishingly easy keto side dish with a distinctly tropical flair. Subtly sweet and tender, it pairs perfectly with your favorite low carb fish or chicken.
I am excited about this new addition to my growing collection of cauliflower rice recipes. I think you’re going to love it too. It’s simple to prepare and ready in less than 15 minutes.
And that unique, slightly sweet tropical flavor makes it the perfect side dish for any Thai, Indian, or South Asian recipes.
We love this keto coconut rice, it’s become a standard side dish in our house already. I put it up there with a few other favorites like cilantro lime cauliflower rice and cauliflower risotto.
That’s high praise, my friends!
Coconut Cauliflower Rice Inspiration
I drew my inspiration for this new keto side dish from a number of conventional recipes. Coconut rice is a classic in many parts of the world, and no two recipes are exactly alike.
But all of them start by simmering jasmine rice in coconut milk. This method simply won’t work for cauliflower rice, as the simmering process would render the cauliflower mushy and inedible. So I had to stray from method while still trying to achieve that subtle coconut flavor.
Instead of simmering, I sautéed the cauliflower in some coconut oil and then stirred in coconut cream. Coconut rice often takes a little sugar, so I added a bit of keto sweetener, as well as a touch of coconut extract for flavor. Some salt, a little bit of lime zest and some toasted coconut finished it off.
Ingredients
This easy side dish takes only a handful of ingredients. You will need:
- Cauliflower rice
- Coconut oil
- Coconut cream – the thick white portion from the top of a can of coconut milk.
- Keto sweetener
- Salt
- Coconut extract – totally optional!
- Lime zest and/or toasted coconut for garnish
How to make Coconut Cauliflower Rice
- Sauté the cauliflower rice – Used some coconut oil to sauté the rice until it starts to become tender.
- Add the coconut cream – Scoop the thick part from the top of a can of coconut milk. Or you can purchase a can of unsweetened coconut cream, which has even less of the coconut milk in it.
- Stir in a little sweetener and salt – Use powdered or liquid sweetener, to avoid grittiness. Then continue to cook until completely tender to your liking.
- A touch of coconut extract helps – This is completely optional, and gives it just a subtle boost of coconut flavor.
- Garnish – A touch of lime zest and some toasted coconut add a nice touch to the finished cauliflower rice.
- Enjoy!
Frequently Asked Questions
No, it really doesn’t matter in this recipe. They take about the same time to cook so use whatever works best for you.
Coconut cauliflower rice doesn’t rely on the sweetener for consistency so feel free to use what you like best or skip it. But some granular sweeteners will be a bit gritty so I recommend powdered or liquid sweeteners.
Not at all, that’s why it’s an optional ingredient. I just felt like it brought out a bit more of a tropical coconut flavor without being overpowering.
Store this dish in the fridge in a covered container for up to 5 days. I don’t recommend freezing it, as it will cause the cauliflower to release more moisture upon thawing.
What to serve with coconut cauliflower rice?
Really, you can serve it with anything. But it pairs particularly well with South Asian, Caribbean, and Indian dishes. Here are a few ideas:
- Thai Basil Chicken
- Tandoori Chicken – use the tandoori version of my keto chicken marinades!
- Keto Jerk Chicken
- Pecan Crusted Salmon
- Thai Style Pork Meatballs
- 30 Minute Butter Chicken
- Spicy Thai Beef Salad
- Thai Pork Lettuce Wraps
- Satay with Peanut Sauce
Coconut Cauliflower Rice Recipe
Ingredients
- 2 tablespoon coconut oil or avocado oil
- 16 ounces cauliflower rice fresh or frozen
- ⅔ cup coconut cream
- 1 tablespoon powdered Swerve Sweetener
- ¾ teaspoon salt
- ½ teaspoon coconut extract optional
- 1 teaspoon grated lime zest
- ¼ cup shredded coconut toasted
Instructions
- In a large skillet over medium heat, heat the oil until shimmering. Add the cauliflower rice and toss to coat in the oil.
- Stir in the coconut cream and cook until becoming tender, 5 or 6 minutes. Then stir in the sweetener, salt, and extract, if using.
- Continue to cook until tender enough to your liking, 3 to 5 minutes more.
- Garnish with lime zest and toasted coconut.
Miriam says
Tried it for the first time tonight. Accidentally used coconut milk instead of cream, and it was still good. Can’t wait to try again with cream, I think it will be even better.
CAROLE FUSSELL says
Awesomeness in a bowl!
Nancy M. says
Absolutely delicious. I used Thai Kitchen organic coconut milk. Lots of thick cream on top. Because I’m cooking for two, I made half the recipe. From now on, I’ll make the full recipe so we can have those yummy leftovers.
Thanks for Another wonderful recipe.
Alexandra says
This is AMAZING. Even my mom, who always looks skeptical when I take out the cauliflower, couldn’t resist it!
Carolyn says
Wonderful!
Alexandra says
This is amazing! I didn’t have any limes, so I added some vinegar for acidity, and I added some toasted coriander seeds for a bit of crunch. It tasted so good paired with some leftover curry, but I’d honestly be willing to eat a bowl of coconut cauli rice on its own! The texture of the cauliflower is actually surprisingly close to rice, it’s definitely a good way to satisfy that craving on keto.
Anna says
I am obsessed with this rice! Is it weird to have it as a dessert? It’s so delicious!
April says
This was delish! I looooove coconut rice, never thought about trying it with cauliflower – absolutely wonderful!
Erin says
Love this easy keto side dish. Its slightly sweet tropical flavor is so yummy! Will definitely put the recipe in rotation.
Susan says
Unfortunately I am only give this recipe 5 stars ⭐️
Carolyn, this is SO good and very simple to make. Serving tonight with some grilled chicken marinated in keto teriyaki sauce. Yummy
Carolyn says
So glad you liked it!