Cauliflower rice with shredded coconut for coconut lovers

Cauliflower rice with shredded coconut for coconut lovers

In 2016 I’ve visited Vietnam. During the trip I was amazed by the diverse, tasty, chaotic, exotic and unforgettable scenes of Hanoi’s  street food – although the majority are non-vegan, I should add.  It is such an incredible and rich experience that words can’t describe. It’s a mix of colors, tastes, smells, noises, strange ingredients, people, and many motorcycles, everything in a single location.


Among many dishes I tried in Vietnam, the famous “coconut fried rice” impressed me. I love coconut, so I could not help myself and order the dish, even though at first the combination sounded a bit strange. Well, I don’t need to say that I loved it!

Last week, when I was going through the pics from that trip, I found this pic that was taken when I was trying the coconut fried rice.  


So, I decided to prepare it. I made some modificiations, as I decided to use cauliflower rice and some veggies, instead of conventional rice to make the dish lighter and more colorful. The recipe calls for lot of shredded coconut, and the coconut flavor is very strong, which makes this dish perfect for coconut lovers! So readers, if you are one of these people who love coconut, I would highly advise you to go right now to the kitchen to prepare this dish! You won’t regret it!!


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Cauliflower rice with shredded coconut


  • ½ head of a cauliflower
  • ½ cup shredded coconut
  • ½ cup of coconut flakes
  • 1 large onion cut into large strips
  • ½ cup green beans, chopped
  • ½ yellow pepper, chopped
  • ½ red bell pepper, chopped
  • 2 cloves garlic, minced
  • ½ tablespoon cumin seeds
  • 1 tablespoon ginger, minced
  • 4 tablespoons soy sauce
  • 1 tablespoon chili pepper in flakes
  • 1 tablespoon coconut oil
  • 1 teaspoon salt
  • Green onions to garnish


  1. With the help of a box grater, using the side with the medium holes, grate the cauliflower until you have two cups.
  2. In a large frying pan, add the coconut oil, onion, garlic and cumin seeds. Fry until the onion is soft and golden. Add the ginger, green beans and chopped peppers and stir for about 2 minute. Add the shredded coconut, the coconut flakes, the cauliflower, the soy sauce and the chilli flakes. Mix everything, add salt and stir for about 4 minutes over medium to high heat, adding a little water, so that it does not stick to the pan’s bottom. It is ready when the coconut is slightly golden. Serve still hot!
  3. This recipe yields 2 large or 4 small portions.
  4. I served it with a spicy sauce and grilled tofu.
  5. You can make this recipe using rice or quinoa instead of cauliflower.




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