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 tbsp coconut oil, or avocado oil
- 16 ounces (453.59 g) cauliflower rice, fresh or frozen
- 2/3 cup (160 g) coconut cream
- 1 tbsp powdered Swerve Sweetener
- 3/4 tsp (0.75 tsp) salt
- 1/2 tsp (0.5 tsp) coconut extract, optional
- 1 tsp grated lime zest
- 1/4 cup (20 g) 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.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Yum!