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Coconuts have gotten a bad rap over the years. However, the fats found in coconut oil are not stored as fat and can be great in place of other oils when cooking. Coconut milk can add succulent flavor to almost any sauce (try it in stir-fries and pastas and opt for the “light” variety if you are watching fat grams). Shredded coconut gives this easy recipe a flavorful kick, while also supplying the body with plenty of quick energy.

So, grab just a few ingredients, some leftover brown rice (or fresh) and make a delicious side dish to pair with fresh veggies. Enjoy!

Creamy Coconut Rice

Ingredients:

1 1/2 cups cooked (or leftover) brown rice

1 cup coconut milk

1/2 cup almond milk

3 Tbsp. shredded dried coconut

1/3 cup maple syrup (or agave)

1/4 cup cranberries

1/4 cup chopped almonds

Dash of cinnamon

Combine all ingredients (except almonds) in a pot and cook over medium heat for 7 to 10 minutes, or until creamy. Garnish with almonds. Serve immediately!

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