Tropical Coconut Pineapple Rice Salad Recipe

About this recipe

A refreshing and creamy gluten-free rice salad with tropical flavors of coconut and pineapple, perfect for a light dinner. This no-bake dish is quick to prepare and ideal for solution seekers looking for a simple yet satisfying meal.

Ingredients

• - Shana Shredded Coconut
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 500G White Pearl Italian Pudding Rice 500g
• - Sunita Lemon Juice Organic
• - Silver Spoon Granulated Sugar
• - Tata Salt

Instructions

1. 1. Cook 2 cups of rice according to package instructions and let it cool completely.
2. 2. In a large mixing bowl, combine 2 tablespoons of lemon juice, 1/3 cup of sugar, and 1/8 teaspoon of salt. Mix well until the sugar dissolves.
3. 3. Add 1/2 cup of shredded coconut to the bowl and sprinkle it over the mixture.
4. 4. Gently fold in the cooled rice, ensuring all ingredients are evenly distributed.
5. 5. Stir in 1 cup of plant-based double cream until well combined with the rice mixture.
6. 6. Cover the bowl and chill the salad in the refrigerator for at least 1 hour before serving.