Monkey Hips And Rice Recipe: Caribbean Coconut-Infused Comfort

This Caribbean classic transforms simple rice into a comforting dish with rich coconut flavors and a unique local ingredient. The combination creates a satisfying meal that’s both hearty and aromatic.

Monkey hips, also known as breadfruit, bring a starchy, potato-like texture that pairs perfectly with the creamy coconut rice. The dish is a staple in many island kitchens for its ability to fill the table with minimal effort.

What you get is a dish that’s warm, filling, and full of tropical character. The coconut milk infuses every grain of rice, while the monkey hips add a subtle sweetness and satisfying bite.

Ideal for family dinners or special occasions, this recipe delivers authentic Caribbean flavor in every serving.

Ingredients for Monkey Hips and Rice

Caribbean comfort starts with breadfruit, coconut milk, and a handful of fresh herbs for this satisfying dish.

Breadfruit is the soul of this dish—look for firm, unblemished fruit at Caribbean or Latin markets (or Whole Foods if you’re lucky). The coconut milk must be full-fat; light versions lack the richness that defines this recipe. Jasmine rice, with its delicate floral notes, is traditional, but basmati works in a pinch. Don’t skip the fresh thyme; dried won’t deliver the same vibrant, island character.

Out of breadfruit? Green plantains or yuca can substitute, though they’ll change the texture slightly. No Scotch bonnet? Habanero at half the amount brings similar heat. Fresh thyme can be replaced with 1 tsp dried (just bloom it in the oil first). For extra depth, add a splash of coconut cream at the end—it’s worth hunting down at an Asian market.

Finished dish keeps 3-4 days refrigerated, as the coconut milk will thicken further. Breadfruit itself? Best used the same day it’s prepped. Leftovers reheat beautifully—just add a splash of water to loosen the rice. Freeze portions without the garnish for up to 3 months.

Step-by-Step Instructions for Monkey Hips and Rice

This method ensures the breadfruit becomes tender while the rice absorbs the coconut milk’s rich aroma.

Step 1: Prepare and Parboil the Breadfruit

Peel the 2 whole Breadfruit and cut them into 1-inch cubes. I remove the core and any seeds as I go, ensuring uniform pieces for even cooking. The term “monkey hips” refers to these starchy cubes that resemble the shape of a monkey’s hip when prepared this way.

Place the cubed breadfruit in a pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10-12 minutes until the pieces are fork-tender but still hold their shape. Drain immediately and set aside.

Step 2: Sauté Aromatics for the Rice Base

In a heavy pot, heat the 2 tbsp Vegetable Oil over medium heat. Add the finely diced Onion and sauté for 3-4 minutes until translucent and just beginning to caramelize at the edges. This builds the flavor foundation for your rice.

Add the minced Garlic Cloves, minced Scotch Bonnet Pepper, and chopped Fresh Thyme. Sauté for 1 minute until fragrant—be careful not to let the garlic burn. The Scotch bonnet adds authentic Caribbean heat, but you can reduce the amount or omit it if preferred.

Step 3: Toast Rice and Incorporate Liquids

Stir in the 2 cups Jasmine Rice that you’ve rinsed until the water runs clear. Toast the rice in the aromatic oil for 2 minutes, stirring constantly. This step enhances the nutty flavor and prevents the grains from becoming mushy.

Pour in the 1.5 cups Coconut Milk, 2 cups Water, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Stir well to combine, scraping up any browned bits from the bottom of the pot. These fond bits add depth to your final dish.

Step 4: Cook Rice and Add Breadfruit

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes. After this time, gently fold in the parboiled breadfruit cubes, being careful not to break them. The breadfruit will continue to absorb the coconut-infused liquid as it finishes cooking.

Cover and cook for another 10-12 minutes until the rice is tender and the liquid has been absorbed. Check that the breadfruit is heated through and the rice at the bottom isn’t sticking. If needed, add a splash of water and cook for 2-3 more minutes.

Step 5: Rest and Garnish for Serving

Remove from heat and let the dish rest, covered, for 5 minutes. This allows the grains to steam and become fluffier. Gently fluff with a fork, taking care not to mash the breadfruit pieces.

Transfer to a serving dish and garnish with the 0.5 cup Green Onions. The green onions add a fresh contrast to the rich, creamy coconut rice and tender breadfruit. Serve warm for the ultimate Caribbean comfort experience.

Regional Styles of This Dish

Jamaican Style

In Jamaica, this dish often includes kidney beans and is called “breadfruit and rice.” I add ½ cup canned red kidney beans with the breadfruit for extra protein. The beans soak up the coconut milk beautifully, making it even heartier.

Trinidad Version

Trinidadians love their heat, so I add 2 Scotch bonnet peppers instead of one. They also include 1 tsp cumin and 1 tsp curry powder when toasting the rice. This gives the dish a deeper, more complex flavor profile that’s signature to Trinidad.

Barbados Approach

Bajans often use salted pork or bacon for added richness. I crisp 4 oz diced bacon first, then use the fat to sauté the onions. The smoky flavor pairs perfectly with the sweet breadfruit.

Puerto Rican Twist

In Puerto Rico, they might add sofrito to the base. I blend ½ cup recao (culantro), 1 bell pepper, and 1 tomato for an extra layer of flavor. This version is vibrant and aromatic.

Virgin Islands Style

The US Virgin Islands often include pigeon peas. I stir in 1 cup cooked pigeon peas with the breadfruit. The peas add a lovely texture and are a staple in island cooking. 🌴

Frequently Asked Questions