Preheat oven to 300F. Toast shredded coconut for about 12 minutes until golden. Since brown rice in colander and then place in a pot. Add one 400ml can of coconut milk. Stir and bring to a boil and then reduce heat to low. Cover with lid and cook for 30 minutes until most of the coconut milk is absorbed and rice is tender. Remove from heat, keep lid on, and let it "steam" for 10 minutes or so. Stir in brown sugar and coconut oil.
Add pineapple, red onion, jalapeños, garlic, red and orange bell peppers, lime juice, mint, and red pepper flakes.
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|Serving Size: 1 Serving (715g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 402 (47%)|
|Amt Per Serving||% DV|
|Total Fat 44.6g||59 %|
|Saturated Fat 37.8g||189 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 39.4mg||1 %|
|Potassium 1254.8mg||33 %|
|Total Carbohydrate 114.4g||34 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 104g|
|Protein 12g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 857
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