Nigerian Coconut Jollof Rice is a flavorful and aromatic dish that's surprisingly easy to prepare. It would be right to call this “Nigerian Coconut Jollof rice.” This recipe follows a simple Jollof rice method but with the addition of coconut milk. Follow my step-by-step instructions on how to make this simple rice recipe.
Growing up in Nigeria, Nigerian coconut rice was one of my best (rice) recipes. Even at a young age, I knew that the coconut milk in this recipe takes everything to another level! And that single ingredient addition simply enhances the taste and flavors beyond Jollof rice.
Don’t get me wrong, I love my Nigerian fried rice, white rice, party Jollof rice, etc. But honestly, if you add coconut milk to the equation, it becomes even richer and more nutritious. The theory applies to my basmati coconut white rice. In my opinion, it tastes better than regular white rice!
As a matter of fact, I am not the only one in my family that feel the same way about coconut rice. This coconut jollof rice recipe is the epitome of excellent taste - fragrant, savory, coconutty, and unique. This recipe is coconut Jollof rice.
This savory, sweet, fragrant, flavorful, and fabulous dish is the perfect side dish for any main dish at any occasion. Or beans (Nigerians love pairing rice and beans). To be honest, you can serve your Nigerian coconut rice with any choice of protein. I served my yummy coconut rice here with chicken breast suya. As you can see on the plate below, I served it with chicken breast (chicken breast suya).
Read also: Atlanta Nigerian Passport Services
You decide whether or not to add vegetables to your coconut Jollof rice! I do both interchangeably.
Ingredients and Preparation
For this very recipe, I use tomatoes (mainly paste), fresh bell peppers, onions, garlic, curry, thyme, nutmeg and of course coconut milk. And I would generally finish up with some mixed veggies, which is optional. This recipe is versatile, forgiving, and customizable. You can add mixed veggies, which automatically adds more nutrition. It’s an excellent way to add veggies into the mix, and honestly, no one is gonna know. :).
To make a healthy coconut rice start with raw rice, alongside coconut milk, tomatoes, onions, and coconut oil. Plus of course herbs and spices. Uniquely, you can add some mixed vegetables to ramp up it if you wish. Rice is naturally gluten-free and good for the body.
Here's a simple version of the recipe:
- Rinse the rice in cold water until the water runs clear.
- Heat the coconut oil over medium heat in a large pot.
- Add the chopped onion, diced mushroom and minced garlic.
- Stir in the curry powder, thyme, and chilli pepper.
- Pour the coconut milk and water, then add the rinsed rice.
- Bring the mixture to a boil and reduce to a low heat, cover the pot and let it simmer for about 20-25 minutes.
- Add the green peas when the rice is almost cooked and most of the liquid has been absorbed.
- Taste and adjust the seasoning if necessary.
Ensure to rinse the Ofada brown rice thoroughly until the water runs clear and no stones before using it in this recipe.
Read also: Experience Fad's Fine African Cuisine
Tips for the Perfect Coconut Rice
There are many reasons why your Nigerian coconut rice may come out mushy. Suppose you add too much water/liquid to your rice; it may be mushy. Remember that the steam cooks the rice, not the flame, so little water/liquid (and low heat) as recommended is enough. Too much water could make it mushy.
Any color of bell pepper would work but remember the colors you choose will affect the color of the rice. And this type of coconut rice needs to look a bit like Jollof or reddish or tomato-ish. Don’t worry if you do not have bell pepper on hand. Tomato paste would work just fine. I would use about one and a half cup of water to rinse the blender after blending (the bell pepper, onions, tomato paste, and garlic).
Don’t want “coconut rice”? Easy - do not use coconut milk substitute with more broth. And use olive oil instead of coconut oil.
Making Coconut Milk From Scratch
In those days, my mother would ALWAYS make coconut milk from scratch. Before moving to America, I had never seen canned coconut milk in my local community in Nigeria. Though living in America, I love making coconut milk from scratch occasionally. It is easy, tastier, and more flavorful than canned cococnut milk. You can find them now in most department stores in Lagos and Abuja.
As you can imagine, I made the coconut milk that I used in this recipe from scratch. I have also, on several other occasions, used canned coconut milk. Whenever I use canned I coconut milk, I prefer these ones from Thai Kitchen. To answer the above question, yes you can absolutely make coconut milk from fresh coconut.
Read also: Philadelphia Food Truck
Here’s how to make coconut milk from scratch:
- Get a small pestle and slam it on the coconut-see the video to see how I did it.
- If you dey vex, just slam that coconut against a wall. LOL.
- It will crack open and then you can separate the softer inner part from the hard shell using a small knife.
- Chop the coconuts into tiny bits because you will need to blend it and you don't want to destroy your blender.
- Add a few cups of warm water + chopped coconut inside the blender and blitz away.
- Pour the contents of the blender in a small sieve and drain the milk. Insert pressure to make sure you squeeze all the milk out.
- You can add more warm water to the coconut shaft and drain again.
Rice Selection
Rice is Central to this dish; though I used the long grain rice for this recipe, you can also use basmati or short grain. Having said that, I usually prefer long-grain rice for this recipe! Rice is an easy-to-cook carbohydrate you can make in many ways. The best thing is also that rice is naturally gluten-free.
Serving Suggestions
It makes a superb side dish, add your choice of protein to make a whole meal!
Additional Tips
There are plenty of ways to cook Jollof rice and this coconut Jollof rice is one of them, just like there are many ways to cook fried rice and white rice. This is one of the ways I make my coconut rice, and it the easiest. I do not like to overhype myself, but this very jollof coconut rice recipe is the epitome of excellent taste - rich, coconutty, and unique. It’s a crowd-pleaser! I do bake this recipe sometimes.
If you're observant you will realise I have a thing for coconuts, this explains why I have a Coconut Jollof Rice Recipe HERE and a Coconut Fried Rice HERE I made last Christmas -Both Epic!
Besides that, have you noticed that coconut rice tastes better on the second day. Reason being that the food has rested and the coconut flavor has had enough time to mature. Oh yes the coconut flavor improves as the days go by. I really would love to know your thoughts on this coconut rice matter. Which team are you. This recipe is so easy so if you are not sure yet which you prefer or you haven’t tried any before, Both recipes are here on the blog so experiment and decide. I am sure you would love both.
Most times I use the canned coconut milk because it saves me time but if you prefer you can make your own coconut milk from scratch. That’s actually how I learnt to cook coconut rice. Growing up we always made our own coconut milk.
Enjoy your meal!
