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Butterfly Pea Rice with Coconut and Fruit
Delight your customers with this vibrant blue rice bowl served in a coconut shell—chopped fruit, nuts, and toasted coconut add flavor and texture. Serve with side of yogurt or granola.
1/2 C Butterfly pea flowers
3 C hot water
2 C jasmine rice, rinsed
1/4 tsp. kosher salt
1 mango, chopped
1 C blueberries
1 kiwifruit, chopped
1/4 C whole almonds, toasted and chopped
1/2 C shaved coconut, toasted
Edible petals and micro greens, to garnish
Steep Butterfly pea flowers in hot water for 15 minutes. Drain, finely sifting out any flowers. Add three cups of water, two cups rice, and salt to a rice maker or covered saucepan. Bring to a boil, then simmer until rice is cooked and fluffy (and blue!).
Toss cooked rice with mango, blueberries, kiwifruit, almonds, and coconut. Divide into four equal portions; fill halved coconuts with rice mixture. Garnish with edible flowers.
Option: serve with yogurt or granola on the side.
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Breakfast
Vegetarian