Ingredients

The following ingredients have 6 Servings
  • 2 tbsp coconut oil (or avocado oil)
  • 16 ounces cauliflower rice (fresh or frozen)
  • 2/3 cup coconut cream
  • 1 tbsp powdered Swerve Sweetener
  • 3/4 tsp salt
  • 1/2 tsp coconut extract (optional)
  • 1 tsp grated lime zest
  • 1/4 cup shredded coconut (toasted)

Instruction

  • In a large skillet over medium heat, heat the oil until shimmering. Add the cauliflower rice and toss to coat in the oil.
  • Stir in the coconut cream and cook until becoming tender, 5 or 6 minutes. Then stir in the sweetener, salt, and extract, if using.
  • Continue to cook until tender enough to your liking, 3 to 5 minutes more.
  • Garnish with lime zest and toasted coconut.