Authentic Jamaican Rice and Peas Made with Fresh Coconut Milk | Traditional Yard Style

This is real Jamaican Rice and Peas, made the traditional yard-style way using fresh coconut milk from a whole dry coconut. No canned coconut milk here. The peas are soaked overnight and cooked slowly with pimento, thyme, spring onion, and seasoning for that rich, natural flavor Jamaicans know and love.
If you want to learn how authentic Jamaican rice and peas is made from scratch — just like back home — this recipe is for you. Perfect for Sunday dinner, holidays, or anytime you want true Caribbean flavor.
🍚 AUTHENTIC JAMAICAN RICE AND PEAS RECIPE
(Made with Fresh Coconut Milk)
🥥 Ingredients
1 whole dry coconut
2 cups dried red kidney peas (soaked overnight)
2 cups long grain white rice
4 cups water (for blending coconut)
2–3 pimento seeds (allspice)
2 spring onions, chopped
2–3 sprigs fresh thyme
½–1 teaspoon all-purpose seasoning (to taste)
Salt (if needed)
Water (as needed for cooking)
🔪 Method
1️⃣ Prepare the Coconut Milk (Authentic Way)
Break the dry coconut.
Remove the coconut meat from the shell.
Rinse and chop into small pieces.
Blend the coconut with 4 cups of water until smooth.
Strain through a fine sieve or cloth to extract fresh coconut milk.
Set aside.
2️⃣ Cook the Peas
Drain the overnight-soaked peas.
Add to a pot with fresh water.
Cook until peas are tender but not mushy.
Do not discard the cooking liquid.
3️⃣ Season the Pot
To the cooked peas and liquid, add:
Fresh coconut milk
Pimento seeds
Spring onion
Thyme
All-purpose seasoning
Taste and adjust salt if needed.
Let it come to a gentle boil so the flavors develop.
4️⃣ Add the Rice
Rinse the rice until water runs clear.
Add rice to the pot.
Stir once, reduce heat to low.
Cover and let simmer until rice is cooked and liquid is absorbed.
5️⃣ Steam & Serve
Turn off heat.
Let rice rest covered for 5–10 minutes.
Fluff gently with a fork.
Serve hot with jerk chicken, oxtail, curry goat, or stew.
🇯🇲 AUTHENTIC TIP (Yard Style)
Fresh coconut milk gives deeper flavor and natural oil.
Pimento is essential — it’s what gives rice and peas that unmistakable Jamaican aroma.
No shortcuts, no canned milk — this is the real thing.