Soft and fluffy jasmine rice forms the base, infused with the rich essence of unsweetened shredded coconut and sliced almonds, toasted to golden perfection. Zest from fresh limes adds a zesty citrus kick, while a hint of minced shallot lends a subtle depth of flavor. Kicking up the flavor a notch, the dressing, crafted from our Coconut Balsamic Vinegar and Persian Lime Olive Oil, creates a symphony of tropical notes with every bite. Sea salt delicately balances the flavors, ensuring a harmonious blend.

I N G R E D I E N T S :

• 1 cup cooked jasmine rice
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sliced almonds
• 2 limes, zested and juiced
• 1 small shallot, minced
• 2 tablespoons Rocky Mountain Olive Oil Coconut White Balsamic Vinegar
• 3 - 4 tablespoons Rocky Mountain Olive Persian Lime Infused Olive Oil
• sea salt to taste

D I R E C T I O N S :

1. Preheat oven to 350 degrees and spread the coconut and almonds on a single layer of a baking sheet. Toast in the oven for about 4 mins, stirring after the first 2. Watch carefully so they don't burn. Set aside to cool, and once cooled, toss with the lime zest and set aside. 
2. In a small jar or bowl, combine the lime juice, shallot, Coconut Balsamic Vinegar, and Lime Olive Oil, as well as a pinch of sea salt. Shake or whisk to combine. Pour the vinaigrette over the rice and fold gently to combine.
3. Add the coconut/almond mixture and fold into the rice. Serve warm, at room temperature, or chilled.

YIELDS: 4 - 6