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Spicy Coconut Rice

Course Rice Dishes
Cuisine Caribbean, Fusion
Servings 8
Author Felix (Simply Trini Cooking)


  • 1 cup rice
  • 2 cups coconut milk
  • 2 cloves garlic grated
  • 2 bay leaves
  • 3 chadon beni leaves finely chopped
  • 1 tsp. hot pepper sauce
  • ½ cup roasted coconut grated
  • Salt to taste


  • Make the coconut milk using about ¾ of the coconut and leave a piece to roast. Roast the coconut over a low flame. The sides will begin to char a bit.Turn the coconut over with tongs. Remove most of the char and grate. Set aside. Note: This recipe is best when fresh coconut meat is used. Don’t worry about the flame. It is supposed to blaze up due to the natural oils in the coconut.
  • Boil the rice in the coconut milk over a low flame. Stir occasionally. Add bay leaves. Leave to cook until all the liquid is absorb and the rice is cooked. Note: You may have to add a little water to prevent sticking, but not too much.
  • Remove the rice to a deep dish. Add the rest of the ingredients and mix well. Serve cool.