Colombian Coconut Rice Recipe


Colombians, especially coastal people, enjoy rice with a sweet touch. There are several ways to prepare it, but one of the best known is this recipe for salted coconut rice. Unlike rice and coconut dishes that are prepared in other Latin American countries and eaten as a dessert, Colombian rice is an accompaniment to savory dishes such as fried fish and patacones. Want to try other recipes with coconut milk and rice? To learn the multiple options available to make at home, either salty or sweet click on this link

A characteristic of this coconut rice is that first the titoté is prepared, which consists of reducing the coconut milk liquids until only the fat and solids dissolved in the milk remain. The rice is cooked on this base. The sweet touch comes from the panela or papelón.


Colombian cuisine

Colombian cuisine is a diverse blend of indigenous, African, and Spanish influences. It is characterized by the use of a variety of fresh fruits, vegetables, meats, and seafood, as well as herbs and spices.

One of the most popular Colombian dishes is the bandeja paisa, a hearty platter consisting of rice, beans, ground beef, fried egg, avocado, plantains, and chicharrón (fried pork belly). Another popular dish is sancocho, a flavorful soup made with yucca, plantains, corn, chicken, and a variety of herbs and spices.

Colombian cuisine also features a range of street foods, such as arepas (corn cakes filled with cheese or meat), empanadas (deep-fried pastries filled with meat or potatoes), and buñuelos (cheese fritters).

In addition to savory dishes, Colombian cuisine is also known for its desserts, such as tres leches cake (a sponge cake soaked in three types of milk), natilla (a custard made with cinnamon and panela, a type of unrefined cane sugar), and dulce de leche (a caramel-like sauce made from sweetened condensed milk).

Overall, Colombian cuisine is a rich and flavorful reflection of the country’s diverse cultural heritage and natural resources.


What is coconut oil?

Coconut oil has become a must among food and natural health lovers. A very interesting oil that stands out for its pleasant sweet and tropical flavor and its properties that make it a great ally in the kitchen, as a cosmetic or as a natural remedy.

Coconut oil, also known as coconut butter, is an oil of vegetable origin. It is extracted from the coconut naturally by pressing the pulp or meat.

It has a high fat content. However, these are medium-chain fatty acids that are transformed into energy directly in the liver without being transported through the blood and without generating glucose in the blood (as is the case with other foods). These medium-chain fats lower cholesterol, increase metabolism and help regulate appetite.

Coconut oil generates far fewer toxins when frying at high temperatures compared to other oils, such as sunflower, corn or soybean oil.


Coconut rice recipe


  • 1 medium dry coconut.
  • 2 cups of rice.
  • Salt to taste.
  • 4 tablespoons of papelón or sugar.

How to make it. Step by step:

  1. To start with this recipe of rice with grated coconut, it is necessary to separate the meat from the shell of the coconut, place it in a hot pan. The purpose is that the heat helps to peel it off.  For this, a knife can be helpful.
  2. When all the meat from the coconut is removed, grate or chop it very finely. It is not necessary to remove the dark skin that remains attached to the white part.
  3. Now, take it to the blender. Add enough water to help with the blending process. By the way, the water should be a little warm, not too hot.
  4. Move the coconut around a bit in the blender to help it blend better.
  5. Once the coconut is completely blended, strain it to obtain the coconut milk. Do not discard the grated coconut. Tip: If a tablespoon of butter is added, the rice will be even smoother.
  6. Grate the panela, piloncillo or papelón (sugar can be used instead).
  7. Once the coconut milk is ready, bring it to the fire and add the salt and grated panela.
  8. Let it reduce until the liquid disappears and the coconut oil is left (transparent) and the milk solids in the form of small brownish cracklings. This is the titoté.
  9. Re-blend the coconut shreds leftover from the previous process. This time add the water needed to prepare the rice.
  10. In this case, four cups are needed, that is, double the amount of rice.
  11. Add the milk obtained from the second blending to the titoté.
  12. Let it cook a little and add the rice.
  13. Check the salt level and allow the rice to cook completely. Serve the coconut rice hot. It goes well with fried fish, patacones with garlic, green salad and panela water with lemon.

Fried coconut rice – Suggestions and other recipes

Here are some tips to take into account in the preparation:

  • In case it gets difficult to get coconut or you want to save yourself the work involved, use commercial coconut milk without problems.
  • If commercial coconut milk is used instead, for two cups of rice, 700 to 750 ml of milk is needed. It depends on the volume of the containers.
  • It is common that this dish is also prepared with raisins, but you can omit them if you do not like them.

In conclusion, Colombian Coconut Rice is a delicious and aromatic dish that reflects the unique blend of influences in Colombian cuisine. With its creamy coconut milk and savory rice, this dish is a perfect example of how Colombian cuisine incorporates fresh and flavorful ingredients to create a dish that is both comforting and satisfying. Whether you are looking to try a new recipe or explore the rich culinary traditions of Colombia, the Colombian Coconut Rice is sure to delight your taste buds and transport you to the vibrant and colorful world of Colombian cuisine.