Description
his tropical-inspired dish pairs the rich creaminess of coconut rice with the vibrant sweetness and tang of fresh tropical fruits like mango, pineapple, dragon fruit, and more. Whether served as a refreshing dessert, side dish, or even breakfast, this recipe is both visually stunning and delicious. The combination of coconut milk-infused rice and a variety of fruits brings out contrasting flavors and textures, creating an unforgettable meal that’s perfect for warm weather or when you’re in need of a tropical escape. 🌞
Ingredients
Scale
For Coconut Rice:
- 1 cup jasmine rice 🍚
- 1 cup coconut milk 🥥
- 1 cup water 💧
- 1 tablespoon sugar (optional for sweetness) 🍬
- Pinch of salt 🧂
For Tropical Fruit Toppings:
- 1 ripe mango, sliced 🥭
- ½ cup fresh pineapple chunks 🍍
- 1 ripe dragon fruit, diced 🐉
- 2 ripe passion fruits (scoop out the pulp) 🥭
- 1 small papaya, cubed 🍈
- ½ cup fresh lychee, peeled and pitted 🍒
- 2 ripe bananas, sliced 🍌
- 1 tablespoon toasted coconut flakes 🥥
- 1 tablespoon chia seeds 🌱
- Fresh mint leaves for garnish 🌿
- Optional: honey or condensed milk for drizzling 🍯
Instructions
- Prepare the Coconut Rice:
- Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming too sticky.
- In a medium-sized pot, combine the rice, coconut milk, water, sugar, and a pinch of salt. Stir well.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes or until the liquid is absorbed and the rice is tender.
- Once cooked, remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
- Prepare the Tropical Fruits:
- While the rice is cooking, prepare your fruits by slicing the mango, pineapple, dragon fruit, papaya, lychee, and bananas. Scoop out the passion fruit pulp into a bowl.
- Arrange the fruits on a large platter or in individual bowls, ready to be served with the rice.
- Assemble the Dish:
- To serve, scoop a portion of the coconut rice onto a plate or bowl. Arrange the fruits on top or to the side of the rice.
- Sprinkle with toasted coconut flakes, chia seeds, and fresh mint leaves for garnish.
- Optionally, drizzle honey or condensed milk over the fruits and rice for extra sweetness.
- Serve and Enjoy:
- Serve immediately while the rice is warm and the fruits are fresh. This dish can be served as a dessert, a refreshing side dish, or even a tropical breakfast!
Notes
- Substitutions: Feel free to substitute any of the fruits with other tropical varieties such as guava, kiwi, or starfruit. You can also use frozen fruits if fresh fruits are unavailable, but fresh will provide the best flavor and texture.
- Make it Vegan: This dish is naturally vegan, but if you’re adding a sweetener like condensed milk, opt for a vegan condensed milk substitute.
- Additional Add-Ons: You can add a squeeze of lime juice for extra zest or sprinkle a bit of cinnamon for a warming touch.
- Storage: Leftover coconut rice can be stored in an airtight container in the fridge for up to 3 days. The fruit toppings are best served fresh.
- Prep Time: 10 minutes (for cutting fruits and preparing ingredients)
- Cook Time: 20 minutes (for cooking the coconut rice)
- Category: Dessert, Side Dish, Breakfast
- Cuisine: Tropical, Asian Fusion
Nutrition
- Calories: 300-350 kcal
- Sugar: 25g
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 4g
Keywords: Coconut Rice with Tropical Fruit Pairings