Sunday August 15, 2010

Coconut Milk Rice Pudding

I was searching for a quick and easy dessert recipe for an upcoming catering order and I came across this yummy one from Heart of Light blog. I tried it out, lucky I had the ingredients in my pantry, though I traded out the sweetened shredded coconut for unsweetened coconut I buy at my local Indian grocery store. It looks like snow it’s shredded so fine and it works great in other recipes. The recipe is super easy and takes minuetes to prep as promised and it turned out real rich and creamy, you would never know it is dairy free. You just need to watch it before it comes to a boil or it will spill over as it did to me and that is never fun to clean up.

I show it here garnished with roasted almonds but I plan to serve it with diced mango for the catering. The recipe also calls for Arborio rice, which I used, but if you didn’t have that on hand I think jasmine or Japanese short grain rice would work just fine too.

Ingredients:

3 cans coconut milk, 14 oz. each
2/3 cup sugar, or 1/2 cup if your shredded coconut is sweetened
1/2 cup unsweetened finely shredded coconut, or sweetened shredded coconut
2/3 cup Arborio rice
3/4 teaspoon salt
Dash of vanilla extract

Method:

Combine everything except for the vanilla extract into a large saucepan and bring to a gentle boil. Lower the heat to low and gently simmer for 45 minuetes, stirring occasionally. The pudding becomes nice and thick. Once the rice has cooked through and the coconut milk has thickened, take off the heat and add the vanilla. This is good either hot or cold and the toppings for garnishes are endless.

Serves 6-8