Coconut Rice Pudding
2 cups cold, unsalted cooked rice
1 can unsweetened coconut milk (14 oz)
1 1/4 cups milk (whole works best but 2% works fine)
1/3 cup sugar
1/4 tsp salt
1/2 tsp genuine vanilla extract
1/4 cup sweetened shredded coconut, toasted
Shake coconut milk in the can to mix the solids and the fluid well. In a 3-quart saucepan, combine rice, shaken coconut milk, milk, sugar and salt. Cook uncovered over medium heat, stirring frequently, until thickened. (About 30 - 40 minutes.) Remove from heat and stir in the vanilla extract. Serve warm with a garnish of toasted coconut if desired.
While the pudding is cooking, spread the sweetened shredded coconut in a thin layer on a cookie sheet and place in a 375°F oven to toast, shaking the pan occasionally to evenly toast the coconut. Remove from the oven when done and allow to cool.
1 can unsweetened coconut milk (14 oz)
1 1/4 cups milk (whole works best but 2% works fine)
1/3 cup sugar
1/4 tsp salt
1/2 tsp genuine vanilla extract
1/4 cup sweetened shredded coconut, toasted
Shake coconut milk in the can to mix the solids and the fluid well. In a 3-quart saucepan, combine rice, shaken coconut milk, milk, sugar and salt. Cook uncovered over medium heat, stirring frequently, until thickened. (About 30 - 40 minutes.) Remove from heat and stir in the vanilla extract. Serve warm with a garnish of toasted coconut if desired.
While the pudding is cooking, spread the sweetened shredded coconut in a thin layer on a cookie sheet and place in a 375°F oven to toast, shaking the pan occasionally to evenly toast the coconut. Remove from the oven when done and allow to cool.
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