Creamy Coconut Cauliflower Rice is a low carb, keto friendly side dish recipe that is bursting with coconut flavor. This recipe is made using only 4 ingredients in just 15 minutes.
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This recipe for a traditional Creamy Coconut Rice is a not only a family-favorite, but a reader favorite. Creamy Coconut Cauliflower Rice is a low carb, keto friendly version and it’s equally as delicious!
If you’re watching your carbs, then you probably already know that cauliflower is a popular alternative to foods like bread, potatoes, and rice. But, it can have a little too much cauliflower taste, if you know what I mean.
This cauliflower rice is cooked in coconut oil before being mixed with full fat coconut milk. This technique and both of those ingredients really enhance the coconut flavor.
You are sure to love this recipe!
Why This Recipe Works
This Creamy Coconut Cauliflower Rice is lower in carbs than traditional Coconut Rice, but still has so much creamy coconut flavor.
It’s a quick and easy side dish recipe that can be served with so many main dishes or as a base for stir fry or curry recipes.
How to Make Coconut Cauliflower Rice
What You Need to Make This Recipe
To make this recipe you will need a head of cauliflower, a can of full fat coconut milk, and unrefined coconut oil.
A couple of things to note here. First, make sure the coconut oil is unrefined. Refined coconut oil strips away all of the scent and flavor of the coconut.
Also, use full fat, high quality coconut milk. Unfortunately, not all canned coconut milk is created equal. Thai Kitchens and A Taste Of Thai coconut milks are the best I’ve tried, so far.
Prep!
This first step is to rice the cauliflower, if needed.
You can follow the instructions in this post on How to Rice Cauliflower, if needed, or use riced cauliflower from the produce section of the grocery store.
Create!
Heat the coconut oil in a large skillet over medium heat.
Once melted and hot, add the cauliflower rice. Cook, stirring frequently, for about 5-7 minutes or until the cauliflower rice is tender.
Stir in the coconut milk and cook another minute or two until heated through. You can add extra coconut milk, if desired.
Tip: you will have extra coconut milk. You can freeze the extra or store it in the refrigerator and use it in coffee, tea, smoothies, or other recipes.
Present!
Serve as is or garnish with unsweetened shredded coconut or cilantro.
Tips and Techniques
- Use unrefined coconut oil. Unrefined coconut oil has the flavor and scent of coconut still in it.
- Use a high quality, full fat coconut milk for the best results. Thai Kitchens and A Taste Of Thai are both excellent choices.
- Extra coconut milk can be frozen for later use or kept in an airtight container in the refrigerator and used in other recipes, smoothies, coffee, or tea.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
What Do You Serve With Coconut Cauliflower Rice?
Cauliflower Coconut Rice can be served with so many different sides. Some low carb suggestions are:
- Creamy Cilantro Lime Chicken
- Cuban Pork Tenderloin
- Coconut Curry Chicken
- Vadouvan Curry Chicken
- Easy Garlic Chicken
- Creamy Garlic Chicken
- Keto Shrimp Cakes
More Cauliflower Rice Recipes to Try
If you enjoy cauliflower rice and want to try more recipes, be sure to check out these:
- Cheesy Broccoli Cauliflower Rice
- Cilantro Lime Cauliflower Rice
- Skillet Creamy Lemon Chicken with Cauliflower
Love this Creamy Coconut Cauliflower Rice recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Creamy Coconut Cauliflower Rice
Ingredients
- 4 cups riced cauliflower * from one medium head of cauliflower
- 1/2 teaspoon salt
- 1 tablespoon coconut oil * unrefined
- 1/2 cup coconut milk * full fat, more or less to taste
Instructions
- Melt the coconut oil in a large skillet over medium heat.
- Add the cauliflower rice and season with the salt.
- .Cook, stirring frequently, for about 5-7 minutes or until the cauliflower rice is tender.
- Stir in the coconut milk and cook another minute or two until heated through.
Notes
Tips and Techniques
- Use unrefined coconut oil. Unrefined coconut oil has the flavor and scent of coconut still in it.
- Use a high quality, full fat coconut milk for the best results. Thai Kitchens and A Taste Of Thai are both excellent choices.
- Extra coconut milk can be frozen for later use or kept in an airtight container in the refrigerator and used in other recipes, smoothies, coffee, or tea.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on February 9, 2017. It was updated with new images, an improved recipe, tips, techniques, and FAQ’s in March 2020.
