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Coconut Rice with Prawns


1 tbsp. coconut oil

230g prawns, defrosted

1 medium onion, diced

1 tbsp. fresh ginger, minced

1 tbsp. lime zest

110g jasmine rice, uncooked

1 ¼ cup (300ml) coconut milk, canned

190ml water

1 bell pepper, diced

½ mango, peeled, chopped



1. Heat the coconut oil in a non-stick pan over high heat. Add in the prawns and season with salt & pepper. Once the prawns are pink, remove them from the pan and place it back on the heat.


2. Reduce heat to medium, then add the onion and ginger. Saute for about 3 minutes until slightly browned. 


3. Add the jasmine rice and stir well cooking for about 2 minutes. Next, pour in coconut milk and water. Bring to boil and lower the heat to simmer, cook the rice covered until the liquid has been absorbed (about 25 – 35 minutes).


4. Once the rice is cooked, remove from the heat and stir in earlier cooked prawns, diced bell pepper, and chopped mango. Mix well and serve.

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