Coconut Rice
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3cups of regular long grain rice(wash until clear and set to drain)
  • 1 large coconut (I used two small ones)
  • 3-4tbsps of coconut oil(vegetable oil works)
  • 1 large yellow bell pepper
  • 1large red bell pepper
  • 1 finger chili or cayenne pepper
  • 1 large habanero pepper ie ata-rodo(use more if you prefer)
  • one large onion(halved)
  • bouillon
  • Salt to taste
  • 1tsp curry
  • 1tsp thyme
  • 1tsp of nut meg
  • 1tsp grinded dry pepper or chili flakes
  • 3tbsps of dry grinded crayfish powder(optional if you have sea food or shell fish allergy or just don't have any)
  • 1tbsp dry grinded pepper or red pepper flakes
  • 1 pound of chopped beef
  • 1 cup meat stock
  • 2 cups coconut milk(freshly squeezed)
  • a hand full of basil or scent leaves...optional
  1. roughly blend half of the onion with the peppers and pour through a wire mesh sieve to remove excess water
  2. season the raw chopped beef with salt and set aside
  3. break the coconut, pour out the juice and gently remove the meat from the shell. chop the meat into a food processor, add some water and blend; then pour it through a wire mesh sieve and squeeze out the milk. you may add more water to the chaff and squeeze out one more time and set the milk aside
  1. In a cooking pot, heat the coconut oil and sauté the beef until golden brown. Add the onion and sauté until translucent. Pour in the pepper blend and fry until you can see the oil in between the blend and it looks a little dry. Add the curry and thyme and fry for 2minutes. Stir in the crayfish, dry pepper and the rice; making sure the oil coats each grain of rice. Pour in a cup of the meat stock into the rice and top off with the 2 cups of coconut milk. With this recipe, the ratio is usually 2 cups of coconut milk to 1 cup of water or meat stock(eye ball the liquid content). Check for seasonings and add some salt and bouillon as needed.
  2. Bring the pot to a boil, reduce the heat and cover with an aluminum foil wrapper and a tight lid. After about 15minutes and the rice is still a little hard, add just a little of any remaining coconut milk(you do not want your rice too soft though), cover and keep cooking until the rice is al dente(ie firm to the bite). Check for seasonings. Garnish with the basil(optional), grate in the nut meg; stir in the chili flakes and serve
Recipe by Nigerian Lazy Chef at