Serves 4


  • 1/4 cup dried unsweetened shredded coconut
  • 2/3 cup unsweetened coconut milk
  • Finely grated zest and jucie of 1 lime
  • 1 Tbsp. soy sauce
  • 1/4 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 2 Tbsp. coconut oil
  • 1/4 pound green beans, cut diagonally into 1-inch lengths
  • 4 large garlic cloves, finely chopped
  • 2 jalapeños, seeded and chopped
  • 2 scallions, thinly sliced
  • 1 tsp. finely grated ginger
  • Pinch of turmeric
  • 3 cups cooked rice, chilled
  • 1/2 pound crabmeat, cut into bite-size pieces
  • 1/2 cup chopped cilantro
  • 1/4 cup slivered almonds, toasted
  • Lime wedges for serving

    Put coconut in a medium bowl and cover with hot water. Let soften for 5 minutes, then drain and set aside. In another medium bowl, combine coconut milk, lime zest and juice, soy sauce, salt, and black pepper.

    Heat oil in a large skillet over medium-high heat. Add green beans, garlic, and jalapeños and cook, stirring, for 2 minutes. Reduce heat to medium and cook, stirring, until garlic is golden, about 2 minutes. Add scallions, ginger, and turmeric and stir for 1 minute. Add rice and break up with a spoon. When rice is sizzling hot, add drained coconut, crabmeat, and coconut milk mixture. Stir until heated through, then remove from heat. Stir in cilantro and almonds and divide rice among 4 bowls. Serve with lime wedges.

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