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Hawaiian Coconut Rice Salad

adapted from recipe at https://pccuisine.com)


  • 3 c. water
  • 2 c. white rice
  • 1/4 c. coconut oil
  • 1/3 c. sweetened dried mango or substitute sweetened dried pineapple
  • 1/4 c. macadamia nuts toasted
  • 1/4 c. Italian Parsley chopped
  • 1/4 c. cilantro chopped
  • 2 Tbsp. frozen pineapple juice concentrate
  • 1/2 tsp. salt
  • 1/3 c. sweetened coconut toasted


  1. One day ahead or earlier in the day, cook the rice, so it has time to cool. Bring to boil the 3 cups water. Add the rice to the boiling water, stirring once, then let simmer unstirred for 20 minutes or so. Remove rice from heat and stir in the 1/4 c. coconut oil. Leave the lid on; refrigerate until chilled. Mix together the 1/3 cup sweetened dried mango, 1/4 cup toasted macadamia nuts, 1/4 cup Italian parsley and 1/4 cup cilantro. Close to serving time, add all the chopped ingredients (nuts, fruit, herbs), 2 tablespoons frozen pineapple juice concentrate and 1/2 teaspoon salt. Turn the mixed ingredients out into a serving bowl. Garnish with the 1/3 cup toasted sweetened coconut. Serve at room temperature.