Coconut confetti rice salad

Experience a tropical paradise with the delicious Coconut Confetti Rice Salad. Bursting with vibrant colors and flavors, this salad is a must-try!

Ingredients:

• one 13.5-ounce can unsweetened coconut milk
• 1 cup water
• 1 1/2 cups jasmine rice
• 2 cups English cucumber, skin on, finely diced
• 1/2 cup red onion, finely diced
• 1 cup red radish, finely diced
• 2 jalapeño peppers, seeded and finely diced
• 1 cup dried coconut flakes (sweetened or not)
• 1/4 cup fresh lime juice
• 3 tablespoons granulated sugar
• 1/4 cup grapeseed oil
• 1/2 cup fresh mint leaves, sliced
• Salt and pepper to taste

Instructions:

1. In a medium saucepan with a lid, combine the coconut milk and water. Gently warm the mixture until the solid cream from the top of the coconut milk dissolves. Stir in the rice and bring to a boil. Reduce heat and let it simmer, covered, for about 15 to 18 minutes or until the liquid is absorbed. Allow the rice to cool down to room temperature.
2. After the rice has cooled, transfer it to a large mixing bowl. Combine the diced cucumber, onion, radish, jalapeño, and coconut with the rice.
3. Mix lime juice, sugar, and oil in a separate bowl, then pour it over the salad. Gently toss the ingredients until everything is evenly coated.
4. Add the sliced mint leaves and season with salt and pepper. Chill in the refrigerator, but remember to bring it back to room temperature before serving.

Summary:

• Calories: 3091 kcal
• Fat: 194 g
• Protein: 39 g
• Carbs: 323 g
• Potassium: 2730 mg
• Magnesium: 417 mg