Picked this up from:
http://absolute-hawaii.com/peckish-in-paradise/coconut-rice-salad-with-mango/
A simple easy dish that can easily be multiplied for a big crowd. Substitute brown rice for white, although we like half white and half brown because brown rice can take over the delicate flavors
GO HERE FOR THE HEALTH BENEFITS OF COCONUT OIL 3 cups water (for white rice, 4 cups for brown) or according to package direction
2 cups uncooked rice
1/4 cup coconut oil
2 cups bite size fresh mango
1 12-ounce can hearts of palm, drained well, cut into pieces
1/3 cup roughly chopped macadamia or unsalted cashews
1/4 cup minced Italian (flat leaf) parsley + 1/8 cup minced cilantro
3 tablespoons frozen pineapple juice concentrate
3 tablespoons fresh squeezed lemon juice
Red pepper water or red pepper flakes to taste
Salt to taste
1/2 cup sweetened shredded coconut
1. Cook the rice and while still hot add the coconut oil and stir.
2. Cool the rice, separating gently with a fork.
3. Right before serving, toss all the remaining ingredients with the rice, reserving some coconut for garnish.
4. Serve cool, but not cold.
