Rice and Beans with Coconut Milk – A Classic Caribbean Staple with a Creamy Twist
Here’s another comforting classic from Haiti—and loved across many Caribbean islands—Rice and Beans with Coconut Milk. This dish is pure nostalgia in a pot, packed with savory, herby flavor, and just the right touch of creamy coconut goodness.
Why You’ll Love This Dish
- Comfort food, Caribbean-style. Simple, hearty, and satisfying.
- Fresh coconut flavor. Even store-bought milk can deliver if you pick the right one.
- Perfectly seasoned. With herbs, garlic, and a hint of clove—it’s all about the flavor.
A Quick Backstory
Growing up, coconut milk wasn’t something we used often in savory dishes—it was more for sweet treats like Pain Patate (sweet potato pudding) or porridge. But one day, I had some leftover coconut milk from a Pain Patate recipe, and I couldn’t stop thinking about coconut rice and beans. I missed that creamy, comforting flavor. So I decided to remix my perfect rice and beans recipe with a splash of that coconut milk—and wow! It was everything. That little experiment turned into one of my favorite ways to enjoy this classic dish, and now I get to share it with you.
Let’s Talk Coconut Milk
When it comes to coconut milk, fresh is best, no question. That rich, creamy texture and slight sweetness elevate this dish to the next level. If you’re using store-bought, opt for unsweetened coconut milk in cartons or gallons (the kind that looks like regular milk). Avoid overly fatty canned options—Goya, we’re looking at you! If you must use canned, choose one that is smooth and low in fat.
The Ingredients for this delicious Rice and Beans with Coconut Milk
- Coconut oil – Adds flavor and helps develop the gratin.
- Haitian Endui (seasoned cured pork belly) or 2 strips of bacon, chopped – Brings salty, savory richness. Optional for vegan versions.
- Garlic cloves, mashed – For bold, aromatic flavor.
- Scallions, thinly sliced – A mild oniony kick.
- Cooked red kidney beans – Earthy and hearty, and they color the rice beautifully.
- Jasmine rice, rinsed – Light, fragrant rice that holds its shape.
- Unsweetened coconut milk – Adds creaminess and that classic coconut flavor.
- Beans cooking water (or room-temp water) – Essential for that reddish hue and added depth.
- Low-sodium chicken bouillon seasoning (or a Maggi cube) – Boosts flavor without overpowering.
- A few whole cloves – Adds warm spice and a hint of complexity.
- Salt and pepper to taste – Always season to taste.
- Optional: fresh thyme, parsley, or epis for extra herby flavor – Because more herbs = more depth.
Key Tips Before You Start
- Skip the canned beans. For authentic flavor, use dried red kidney beans, boiled until tender. You’ll need that bean water to cook the rice—it’s what gives the dish its signature reddish hue.
- Jasmine rice is a favorite here for its texture and subtle aroma.
- Cloves are your secret weapon. Just a couple elevate the flavor beautifully.
- Use a heavy-bottom pot to help build that magical gratin—the crispy rice layer at the bottom everyone fights over.
- Keep it vegan. Skip the meat and use a veggie bouillon cube. Sautéed mushrooms and tofu make great side dishes.
Ingredient Substitutions
- No prosciutto? Try crispy pancetta or turkey bacon. For a vegetarian twist, smoked paprika or sun-dried tomatoes can mimic that savory depth.
- Oil swaps: Olive oil, avocado oil, or even ghee are great alternatives if you’re not a fan of coconut oil.
Serving Suggestions
- Serve as a side with Poulet à L’Haitienne, Jerk Chicken, or Grilled Fish.
- Add it to a grain bowl with quinoa, roasted sweet potatoes, and a drizzle of lemon-tahini sauce.
- Top with a fried egg and call it breakfast—don’t knock it till you try it!
Meal Prep & Storage Tips
- Make a double batch and refrigerate leftovers in an airtight container for up to 3 days.
- To reheat, toss in a hot skillet with a touch of oil or microwave for 1–2 minutes.
Dietary Notes
- Gluten-Free: Naturally gluten-free, provided your prosciutto is certified gluten-free.
- Vegetarian: Skip the meat! The sautéed chayote still shines with the garlic-butter combo.
- Vegan: Replace butter with a vegan butter substitute or use an all-vegetable oil blend.
Pair It With
- Poulet à L’Haitienne (Haitian stewed chicken)
- Poisson gros sel (salted poached fish)
- Haitian Légume
- Vegan option: sautéed mushrooms, roasted tofu, or spicy veggie stir-fry
This dish is guaranteed to become a weeknight staple or a Sunday dinner standout. Whether you’re serving it with fish, chicken, or tofu, it’s all love on a plate.
Get that coconut milk simmering and don’t forget the gratin!
Rice and Beans with Coconut Milk – A Classic Caribbean Staple with a Creamy Twist
Equipment
- Heavy-bottomed pot (for even cooking and gratin formation)
- Large spoon spatula or aluminum spoon (to fluff and serve the rice)
- Small pot (for cooking the beans, if using dried)
- Fine mesh strainer (for rinsing rice)
- Mixing spoon (wooden or silicone)
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 2 tablespoons coconut oil
- 3 –4 pieces of endui seasoned pork belly or 2 strips of bacon, chopped
- 2 garlic cloves mashed
- 2 scallions thinly sliced
- 1 cup cooked red kidney beans
- 2 cups jasmine rice rinsed
- ½ cup unsweetened coconut milk
- 2 cups beans cooking water or room-temp water
- 1 tablespoon low-sodium chicken bouillon seasoning or a Maggi cube
- A few whole cloves
- Salt and pepper to taste
- Optional: fresh thyme parsley, or epis for extra herby flavor
Instructions
- In a heavy-bottomed pot, heat coconut oil over medium heat.
- Add endui or bacon and cook until browned and fragrant.
- Stir in mashed garlic and scallions. Cook for 1–2 minutes.
- Add cooked red beans and stir well.
- Pour in coconut milk and beans water. Season with bouillon, cloves, and salt/pepper to taste. Add fresh herbs if using.
- Let the mixture simmer for about 5 minutes.
- Stir in the rice. Bring to a gentle boil, then reduce heat to low.
- Cover and cook for 18–20 minutes, or until rice is tender and liquid is absorbed.
- Check for gratin at the bottom of the pan (crispy rice layer). Let it form without stirring.
- Let the pot sit for 10 minutes before fluffing with a spoon spatula or aluminum spoon.
Video
Notes
Pair It With
- Poulet à L’Haitienne (Haitian stewed chicken)
- Poisson gros sel (salted poached fish)
- Haitian Légume
- Vegan option: sautéed mushrooms, roasted tofu, or spicy veggie stir-fry
Pro Tips
- Soak beans overnight for easier cooking.
- Add epis or blended seasoning for more depth.
- Avoid plastic or wooden spoons when serving—use metal or silicone for better rice separation.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
