Coconut Rice and Watermelon Salad Bowls

Coconut cream, jasmine rice, and watermelon raisin salad.

10 minutes

15 minutes

Difficulty

This is our estimate based on online research.
Calories:	780
Fat:	38 g
Carbohydrates:	107 g
Protein:	5 g
Calculated per serving.

by Cotter Crunch

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Serves: 2

Ingredients

1 cup 1 cup 1 cup Rice, Jasmine, cooked
1 cup 1 cup 1 cup Watermelon, chopped
0.5 cup 0.5 cup 0.5 cup Coconut Cream Concentrate, fresh
0.333 cup 0.333 cup 0.333 cup Raisins, fresh
0.5 cup 0.5 cup 0.5 cup Basil, fresh, chopped
0.25 cup 0.25 cup 0.25 cup Honey, Raw, fresh
1 tsp 1 tsp 1 tsp Coconut Oil, Organic
1 pinch 1 pinch 1 pinch Salt

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First prepare your rice. Cook according to directions. Usually 1:2 ratio of rice to water. Drain, stir in 1 tbsp coconut oil and a dash of salt. Let it cool in fridge.
While the rice is cooling, chopped your herbs and watermelon. Once rice is cooled, stir in the coconut cream and honey
spoon rice into 2 -3 bowls and top with raisins, watermelon, herbs, and more honey/coconut cream.