Coconut Rice with Kale & Edamame

A healthy, creamy and spicy rice dish with lemongrass, garlic and lime juice. Vegan and gluten free.

coconut rice with kale & edamame / @loveandlemons coconut rice with kale & edamame / @loveandlemons

This one might be a stretch in the holiday-food category… but hey, it’s green and it’s red… I figure Christmas Coconut Rice has to be a tradition somewhere in the world right?

This holiday season was a little different for us – we just got back from a winter wonderland of a week in Chicago, so our family festivities are pretty much over. We filled up on pizza, cheesecake, and all sorts of other indulgences… suffice it to say I’m ready to lighten things up a little bit early this year.

Coconut rice is one of my favorite things… it’s a tasty way to pack in a bunch of green foods and you can vary the veggies depending on the season. Or if things aren’t growing right now where you are: frozen edamame to the rescue.

Of course, if you’re still seeking holiday treats check out this Cookie Party at Daily Candy that I contributed to along with a few other favorite bloggers. Some sweet recipes!

coconut rice with kale & edamame

Serves: serves 2
  • ¾ cup uncooked jasmine rice
  • 1.25 cups light coconut milk*
  • 1 tablespoon coconut oil
  • a bit of crushed up minced lemongrass
  • 2 cloves garlic, minced
  • big handful of chopped kale or other wilty greens
  • ½ cup shelled edamame (frozen works fine, thaw it before using)
  • ¼ cup scallions
  • 1-2 small thai red chiles or ¼ jalapeno, minced
  • juice & zest from 1 lime
  • 1 teaspoon sambal or sriracha
  • 2 tablespoons sliced almonds, toasted
  • 2 tablespoons coconut flakes, toasted
  • big handful of cilantro
  • salt
  1. Combine rice, coconut milk and a pinch of salt. Cook it, ideally in a rice cooker.
  2. Toast your almonds & coconut flakes (separately) in a small skillet, or in the oven just until they begin to look browned. Set aside.
  3. Once the rice is nearly done, start your veggies. In a large skillet over low heat, add oil, lemongrass, and garlic. Once it's fragrant, add the kale, edamame, scallions, chile peppers, a few good pinches of salt, and turn the heat up to medium.
  4. Cook for just a few minutes until the kale starts to wilt down. Add lime juice & zest, sambal and turn the heat off.
  5. Add the rice to the skillet and give it a good toss and toss in the cilantro. Taste and adjust.
  6. Top with toasted almonds and toasted coconut flakes and serve.
*I often use the coconut milky water leftover from making coconut cream. Although, note - if you make that, you need full fat coconut milk.


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  1. Cacahuete

    We are just starting our “carreer” as vegetarians and we came across your blog some time ago.
    We love your recepies, but this one is probably the most delicious dish we ever had! This dish was the last step to convince my husband that vegetarian kitchen can also be exciting!
    thank you very much
    and all the best for you for 2015

    • jeanine

      thanks for letting me know! I’m so glad you liked it – if you have any other (second) favorites, let me know 🙂

  2. Mo

    I made this for lunch a few days ago when a friend came to visit. It was so tasty and had complex flavors for such a simple dish! I think I overcooked the kale a little…I tend to be a bit bad at prepping everything ahead of time and then I’m in a rush to add the next ingredients. Even so, it was very tasty!

    • jeanine

      so glad you liked it!

  3. I love this! I’ve been eating a ton of black rice lately, which goes so well with coconut milk. Would love to see it with all the green additions you’ve included here. Tis the season!

  4. Cassie

    This looks awesome! The plate is so pretty too, where is it from?

  5. Rachel

    Made this tonight! very tasty! Added a fried egg but that didn’t go too well. Any suggestions on adding protein?

    • jeanine

      glad you liked it! I would add some chopped up baked tofu… I’ve also served it with seared tuna or scallops on the side… (Although there’s at least some protein in the edamame and the almonds).

      • Rachel

        Thank you! Yes, my fiancé always wants meat or lots of protein with dinner and I made this for him. Those options sound great. You have some really phenomenal recipes thanks for the inspiration!

  6. meg from

    I absolutely love the idea of cooking rice in coconut milk! This looks yummy and perfectly festive!

  7. i will need to include a meal like this in between stuffing my face with cookies this month. I have never cooked rice in just coconut milk, looks so festive 🙂

    • jeanine

      ha, it’s all about the balance 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.