Creamy Coconut Chicken Rice Gratin
A comforting baked rice dish layered with tender shredded chicken, creamy cheese and toasted coconut, finished with a golden parmesan crust. This easy weeknight dinner brings tropical warmth to your table in just 30 minutes. Family-friendly and irresistibly satisfying!
🛒 Ingredients
5 servings
- 50 g (1¾ oz) desiccated coconut
- 1 tablespoon vegetable oil
- 2 cups long-grain rice, rinsed and drained
- 1 cooked chicken breast, shredded
- 4 chicken stock cubes dissolved in 1 litre (4 cups) boiling water
- 200 g (7 oz) cream cheese, softened
- 1 cup fresh parsley and chives, finely chopped
- 1 tablespoon unsalted butter
- 2 tablespoons grated parmesan cheese
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Directions
- 1
Heat the oil in a large saucepan over medium heat. Add the rice and stir-fry for 2–3 minutes until the grains turn slightly opaque.
- 2
Add the shredded chicken and pour in the hot chicken stock. Stir well to combine.
- 3
Reduce heat to low, partially cover and cook for 15 minutes until the liquid is absorbed and the rice is tender.
- 4
Mix the softened cream cheese with the desiccated coconut, parsley and chives in a bowl until well combined.
- 5
In a greased baking dish, create alternating layers of rice and the cream cheese mixture, finishing with a rice layer on top.
- 6
Dot with butter, sprinkle parmesan evenly and bake at 150 °C (300 °F) for 15 minutes until the top is golden. Serve immediately.
💡 Chef's Tip
Toast the desiccated coconut in a dry skillet for 2 minutes before using — it deepens the flavour significantly. Leftover rotisserie chicken works perfectly here.
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