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In a large skillet over medium heat, heat the oil until shimmering. Add the cauliflower rice and toss to coat in the oil.
Stir in the coconut cream and cook until becoming tender, 5 or 6 minutes. Then stir in the sweetener, salt, and extract, if using.
Continue to cook until tender enough to your liking, 3 to 5 minutes more.
Garnish with lime zest and toasted coconut.