Colombian
⭐ Highly Rated
25 minmedium
ColombianDinner
Recipe Story
origins & traditionsArroz con Coco y Titoté is a beloved dish from Colombia's Pacific coast, particularly popular in regions like Chocó and Valle del Cauca. This one-pot wonder combines fragrant coconut rice with fresh red snapper, creating layers of flavor that are both comforting and exotic. The rice is cooked in coconut milk that has been reduced until it caramelizes, giving the dish its distinctive nutty sweetness and golden color. The fish is then nestled into the rice, absorbing all the aromatic flavors while remaining tender and flaky. Traditionally served at family gatherings and celebrations, this dish represents the rich Afro-Colombian culinary heritage of the Pacific coast. The combination of coconut, garlic, and fresh fish creates a harmonious balance that makes this recipe a true celebration of Colombian coastal cuisine.
Instructions
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Grate the fresh coconut or use packaged grated coconut. Add 4 cups of warm water and blend thoroughly, then strain through cheesecloth to extract coconut milk. Set aside.
Pour the coconut milk into a large heavy-bottomed pot and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the milk separates and the oil rises to the top, about 25-30 minutes. The coconut solids will turn golden brown.
Add the diced onions and minced garlic to the caramelized coconut oil. Sauté until fragrant and translucent, about 3-4 minutes.
Stir in the rice, coating each grain with the coconut oil mixture. Add salt, black pepper, and bay leaves. Pour in 3 cups of water and stir well.
Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes without lifting the lid.
While the rice cooks, season the fish fillets with salt, pepper, and lime juice. Let marinate for 10 minutes.
After 15 minutes, arrange the seasoned fish fillets on top of the partially cooked rice. Cover again and continue cooking for another 15-20 minutes until rice is tender and fish is cooked through.
Remove from heat and let rest, covered, for 5 minutes. Garnish with fresh cilantro and serve with lime wedges.
Arroz con Coco y Titoté
4.6 (40)
Traditional Colombian coconut rice cooked with red snapper, a coastal delicacy from the Pacific region. Rich, aromatic, and bursting with tropical flavors that transport you to the Colombian shore.
medium
1h 5m
6 servings
Ingredients
0 of 10 checked
Base
- 2 pieces coconut, grated
- 3 cups rice-white, rinsed and drained
Protein
- 800 grams tuna, cut into 6 fillets
Aromatics
- 1 pieces onions, finely diced
- 4 cloves garlic, minced
Seasoning
- 2 pieces bay-leaves, whole
- 2 teaspoons salt
- 1 teaspoons black-pepper, freshly ground
Finishing
- 2 pieces lime, juiced, plus wedges for serving
Garnish
- 3 tablespoons cilantro, chopped
Chef Tips
expert advice•For the most authentic flavor, use fresh coconut and extract the milk yourself - the difference is remarkable.
•If using canned coconut milk, choose full-fat varieties.
•The key to perfect arroz con coco is patience during the milk reduction phase; don't rush this step as it develops the characteristic nutty flavor.
•You can substitute red snapper with other firm white fish like grouper, sea bass, or even shrimp.
•For a spicier version, add diced ají peppers when sautéing the onions.
•Some coastal families add raisins for a sweet-savory contrast.
•This dish pairs beautifully with patacones (fried green plantains) and a simple tomato-onion salad.
•Leftover rice can be formed into patties and pan-fried for a delicious next-day meal.
