Arroz con Coco ~ Coconut Rice

Arroz con Coco ~ Coconut Rice
Arroz con Coco ~ Coconut Rice
Paid Advertisement

On the Caribbean coast of Colombia and Panama, arroz con coco is a typical side dish for fish. This Colombian recipe is made with white rice cooked in a base of coconut milk and combined with shredded coconut meat, water, salt, raisins, and sugar.

Arroz con Coco

Arroz con Coco ~ Coconut Rice

Recipe Author : Mike Gonzalez
It's a given that anything with coconut is bound to have a harmonious relationship with cocadas. This savory rice, cooked to perfection with a coconut milk base, offers a delightful contrast to the sweetness of cocadas, making it an interesting pair for those who enjoy a mix of sweet and savory.

Please Rate this Recipe

Be the First to Rate This Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Colombian
Servings 6 people


  • cups rice
  • 1 large coconut dry
  • ¼ cup hot water to remove coconut milk from meat
  • cups hot water to dilute the milk
  • 4 cans coconut milk full fat
  • 1 can evaporated milk
  • tsp salt
  • 3 cinnamon sticks
  • 2 oz fresh ginger grated
  • 6 whole cloves
  • 1 pinch nutmeg optional
  • 1 cup sugar 2 cups if you want it very sweet
  • ½ cup seedless raisins soak for 15 minutes


  • Soak rice in water (at least 2 inches over), for about 1½ hours.
  • In a saucepan, combine the coconut milk with the ingredients listed in C. Bring to a boil. Then reduce heat to moderate, cover, and boil for 15 minutes.
  • Meanwhile, drain the rice and mix it into the liquid. Raise the heat bringing it to a moderate boil. Then reduce heat to low, cover until rice is cooked.
  • Add the ingredients included in D, mix and cook uncovered over low heat, until dry, stirring occasionally.
  • Check the rice regularly, when tender, remove the spices and pour the rice on a shallow plate. It is best served at room temperature.


  • Grate the coconut, add ¼ cup of hot water and squeeze it through a cloth. Reserve the pure coconut milk.
  • In a saucepan, mix the squeezed coconut meat with 3½ cups of hot water. Squeeze again through the cloth to get the diluted coconut milk, then replace the canned milk above with equal parts of fresh coconut milk.
Keyword Coconut, Rice
Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don’t forget to subscribe to our email list for more recipes!
Paid Advertisement


Recipe Rating

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.