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Coconut Jicama Rice stuffed Jackfruit Pods

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Coconut-Jicama-Rice-stuffed-Jackfruit-Pods ona white plateOne of the pleasures of home cooking is discovering that favorite, longed-for foods are not so out of reach, after all… even if they need to be sugar-free, raw, grain-free, and dairy-free. We live in a vast world of culinary ingredients… it’s time to start using them to our advantage.

My Inspiration

I was beyond thrilled after pulling this dish together. My inspiration was coconut rice, which is a dish prepared with glutinous rice, coconut milk, sugar, salt, and water. I remember enjoying it as a side dish to the curry soup that I would order at a Thai restaurant.

Rice Substitute

Instead of using rice, I choose the mightly jicama (pronounced hee-cama). It is very similar in texture to a turnip with a taste closer to an apple. As odd as it may sound, it is juicy yet dry, so it “rices” really well, making an excellent replacement for white rice.

Motor on Over to Grocery Store

Once you arrive at the grocery store to gather up the ingredients needed for this recipe, look for jicama that is firm and void of blemishes. Often they can be REALLY big; don’t be afraid to ask the produce caretaker to cut it in half for you. You can purchase them ahead of time, keeping them for up to four weeks, and in the refrigerator when cut. But don’t hang on to them much longer, or the starch will convert to sugar.

If you are lucky enough to have a nearby grocery store that carries jackfruit, you can always ask the produce assistant if they would be willing to cut a two-inch slab for you. I recommend doing this, especially if you are new to working with this fruit. When I bought mine, I asked them to do that very thing because the only one that they had was bigger than my head with an 80’s hairdo.

Exciting Read on Jackfruit

A little over a week ago, I started researching how and where jackfruit is grown. I wanted to learn as much as I could before diving into this sweet treasure. Please click (here) to learn more. It is worth the read. One of the tips that I walked away with was to make sure to coat my hands and cutting knife with coconut oil so the naturally occurring latex within the fruit wouldn’t stick to everything. I hear that it is a real bugger to get off.  I am happy to report that it worked beautifully, so don’t skip this step. Well, let’s tie that apron on and get busy in the kitchen. I hope you enjoy this simple yet delicious recipe. Please leave a comment below. blessings, amie sue

Coconut-Jicama-Rice-stuffed-Jackfruit-Pods in Chinese to-go boxesIngredients


Jackfruit Pods

  1. When removing the pods from the jackfruit, be gentle to keep them intact so you can stuff them with the coconut “rice.” Once done, set them aside.

Coconut Jicama Rice

  1. Peel and dice the jicama into small-medium chunks.
    • Keep the jicama pieces reasonably uniform in size, so they break down evenly.
  2. Fit the food processor bowl with the “S” blade and place the jicama inside.
    • Pulse roughly 7-10 times. The end goal is to create rice-sized pieces. Pour into a medium-sized bowl.
  3. In the blender, combine the coconut milk, sweetener, and salt. Blend until creamy.
    • You can use fresh young Thia coconut meat, blended into a thick creamy consistency, or you can use canned organic, full-fat coconut milk.
    • If you use canned, chill the can overnight to thicken the coconut milk. Use the whole can.
  4. Pour the coconut cream over the jicama rice and mix well.





6 thoughts on “Coconut Jicama Rice stuffed Jackfruit Pods

  1. GG says:

    SIN CHAO (Hello in Vietnamese) Amie Sue,
    Today, while on our way back home, after a month in S Asian countries, I got your email with the jackfruit/jicama recipe. It could not come at a better time as we had the chance to try the Jackfruit & other exotic marvels here & to see them growing their huge size in the trees everywhere. (Somewhere on my FB I put a video out with the way they cut the jackfruit on a street market as I couldn’t figure it out at all).
    Amie Sue, you cannot stop to amaze me and entice me to try everything you come up with. I will definitely do this latest recipe when I get home.
    I am so grateful to be part of your beautiful raw journey – and lately, it seems, it’s “an exotic” one. :>)) Enthusiastically, your “apprentice”, Mikaela (GG)

    • amie-sue says:

      Good evening GG,

      Your message this evening was music to my heart, thank you so much for sharing your adventures with me…. us. How exciting that you got to experience jackfruit on the street. I was just tickled over the moon to get some from the grocery store. hehe I am so thankful that my postings still inspire you. :) Please do keep in touch. It warms my heart to hear from those who are here in my virtual kitchen. love and hugs, amie sue

  2. TammySmith1967 says:

    AMIE SUE! I’m so glad you’re posting Jackfruit recipes! We planted two Jackfruit trees on our property in Belize – can’t wait for them to produce! We have a breadfruit as well. I think we could substitute Breadfruit for Jackfruit until our JF trees come to fruition – do you think that would work?

    • amie-sue says:

      Good evening Tammy,

      So wonderful to hear from you. :) That is soooo lovely that you can grow these fruits where you live. :) We grow pears, cherries, apples, and peaches on our land. I have only had breadfruit one time before when I was in HI. It needs to be really ripe in order to eat it raw and from what I remember it doesn’t come out in little pods like the jackfruit. BUT that doesn’t mean that it can’t be enjoyed together. Serve the two in a bowl, side by side (breadfruit and then the coconut jicama) pick a little up of both of them in the spoon and enjoy. Please let me know what you decide to do! blessings, amie sue

  3. rukmini says:

    Hi Amie,

    This is an amazing recipe. I live in a country with abundant jackfruit so its exciting to find a recipe that uses it. Do you suggest any alternative options to Jicama as we don’t get that here. Thank you.

    • amie-sue says:

      Good day Rukmini –

      You could rice cauliflower, firm Asian Pear (would lend more sweetness in the end), or cooked rice (if you eat cooked foods)… those would be my go-to’s. I hope this helps, blessings, amie sue

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