Description

Fluffy cooked rice tossed with toasted shredded coconut and a crunchy medley of peanuts, walnuts, and slivered almonds. Lightly spiced with cumin, a touch of oil and salt, finished with fresh cilantro for brightness.

A white bowl with shredded white coconut on top of a green leaf and coconut pieces on the side.
Photo credit: Mylasa

Ingredients

  • 1 cup cooked rice
  • 1/2 cup shredded coconut
  • 1 tablespoon whole peanuts
  • 1 tablespoon slivered almonds
  • Salt to taste
  • Cilantro for garnish
  • Seasoning
  •  1 tablespoon vegetable oil
  • 1/4 teaspoon cumin

Directions

  1.  Heat oil in a pan. Roast the chopped nuts (peanuts, almonds and walnuts) till crisp and set aside.
  2. Add the cumin seeds and shredded coconut and roast for a minute.
  3. Add the cooked rice, roasted nuts and salt and mix well.
  4. Garnish with cilantro and serve hot with any salad of your choice.

Variation Serving Suggestions:

  • For those who cannot chew the nuts, pulverize them in a blender and add to the rice.
  • Any leafy seasonings and spices such as Cinnamon ( I inch piece ) and 2 cloves ( optional) can be added for aroma and flavor.
 

Nutrition Facts

Contents % Daily Value
Total Fat 36g 46%
   
Saturated Fat 18.2g 91%
Trans Fat 0g 91%
Cholesterol 0mg 0%
Sodium 602.5mg 26%
Total Carbohydrate 56.2mg 20%
Dietary Fiber 7.1g 25%
Total Sugars 3.1g 3.1
Incl. Added Sugars ##g 0%
Protein 11g  
Vitamin D 0mcg 0%
   
Calcium 61.3mg 5%
Iron 4.1mg 23%
Potassium 365.7mg 8%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
 
Jeyakumar, Angeline, Gastelum, A., Shaw, W. 2026, Mediterranean Diet: Shredded Coconut Pilaf, University of Nevada, Reno Extension

Learn more about the author(s)

Angeline Jeyakumar
Angeline Jeyakumar
 

Also of Interest: