Jicama Coconut Rice


  • 3 large jicama, peeled
  • 3 Tbls. olive oil
  • 2 Tbls. chopped parsley
  • 1/2 tsp. finely ground sea salt
  • 2 cup organic, desiccated coconut (unsweetened), shredded


  • Cut the jicama into small chunks and use a food processor to chop it into rice-sized grains. 
  • Place in large serving bowl. 
  • Add the rest of the ingredients and mix well. 
  • Serve cold or slightly warmed up.