How To Cook Roasted Coconut Rice

A plate of toasted coconut rice with chicken and avocado.

Roasted coconut rice has that extra roasted aroma that makes you want to eat some more. I wanted to
cook coconut rice but in a different way and while staring at the coconut lying on the table, I just went..."Why not roast the coconut first before blending?" I
quickly picked it up and started cleaning to cook before the idea disappears.

It's very easy to cook and the whole family enjoyed this flavour. When coconut is roasted, it brings sout very good aroma, imagine how it will taste after blending. The roasted coconut milk I tasted after sieving, it was so good, couldn't share. Great if you don't want to sweeten your milk. The roasting gives it both inviting aroma and
great taste.


2 cups rice
1/2 kg chicken
1 large coconut
1/2 cup soya oil (Vegetable oil)
2 ripe tomatoes
2 red bell peppers
3 scotch bonnet peppers (ata rodo)
1 small sized green peppers
1 medium sized red onion
1 spring onion without the green leaves
2 seasoning cubes
1 small clove garlic
1/2 ginger
1 teaspoon oregano
1 pinch thyme
1 pinch curry
1 smoked catfish
Salt to taste
A handful runner beans (Optional)

1 Small onion
2 pinches of Salt
1/2 teaspoon Garlic
1/2 teaspoon Ginger
1/2 teaspoon Thyme

1. Add these ingredients to washed chicken, mix very well, leave for about 10 minutes if you have time. In a very hot fry pan or non stick cooking pot, drop the chicken one after the other make sure the pot is big enough so that every piece touches the bottom. Leave to get charred but not burnt oh. Once one side get charred like brown, flip over and let them all get charred. Continue to stir and add water for stock. You'll need the brown chicken stock to cook this roasted coconut rice.  Now, check for taste and remove the chicken from the stock. You can now bake, roast or fry your chicken to be served with the rice.

2. Chop and roast the coconut as shown below, blend with water, sieve out the brown milk and set aside.


  • Heat a wok or fry pan very hot, wash, chop and dice the vegetables, add to the hot fry pan, stir fry very well for about 1 minute.
  • Add seasoning and a pinch of salt, then check for taste
  • Add the curry, half oregano, washed smoked fish and thyme, stir again and check for taste
  • Satisfied? Onion is translucent? Remove from heat and set aside.
  1. Add the remaining oregano to the coconut milk and pour it into the brown chicken stock pot. Add salt, cover and leave to boil.
  2. Add the washed rice to boiling coconut milk, let it cover the rice very well. Check for salt, stir briefly and leave to simmer and cook until rice is as soft as you like yours.
  3. Add the stir fried vegetables and gently mix. Check again for taste.
  4. Serve hot!
Below are step by step cooking pictures AND RECIPE FOR PLAIN TOASTED COCONUT RICE: 

Toasted coconut rice cooking steps
Brown chicken stock.

Toasted coconut rice cooking steps 01
 Roasting coconuts in a hot pan.

Toasted coconut rice cooking steps 02
 Coconut milk.

Vegetables for roasted coconut rice.

Toasted coconut rice cooking steps 03
Stir fry in a hot pan or wok.

Toasted coconut rice cooking steps 04
Adding curry, oregano and thyme.

Toasted coconut rice cooking steps 05

Toasted coconut rice cooking steps 05
Oregano in coconut milk.

Adding washed smoked fish.

Toasted coconut rice cooking steps 06

Toasted coconut rice cooking steps 07

Toasted coconut rice cooking steps 08

Toasted coconut rice cooking steps 09

Toasted coconut rice cooking steps 010

Toasted coconut rice cooking steps 011
Roasted coconut rice with vegetables.


For 2 cups of rice, you'll need
1 large smoked fish
2 coconuts, roasted, blended, milk extracted as above 👆👆👆
1/3 cup roughly ground crayfish
1 seasoning cube
1 medium sized red onion
1/2 cup soya oil (Vegetable oil)
5 scotch bonnet peppers or more
Salt to taste
Stock or water.
  • Stir fry the onion, peppers, crayfish and seasoning
  • Add the stock, fish  and roasted coconut milk
  • Check for salt, cover to boil before adding the washed rice. Let rice be completely submerged in the milk.
  • Leave to cook until tender, as you continue to check occasionally.
  • Check for doneness and taste, turn off the heat and your plain roasted coconut rice is ready.
  • Serve hot and enjoy that roasted aroma.

Happy cooking!