This recipe is a perfect implementation of this classic Caribbean dessert.
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Coconut Rice Pudding
2015-01-24 22:14:39
This recipe is a perfect implementation of this classic Caribbean dessert.
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Nutrition Facts
Serving Size
1791g
Amount Per Serving
Calories 3014
Calories from Fat 1332
% Daily Value *
Total Fat 159g
245%
Saturated Fat 140g
698%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 718mg
30%
Total Carbohydrates 391g
130%
Dietary Fiber 7g
27%
Sugars 180g
Protein 31g
Vitamin A
73%
Vitamin C
215%
Calcium
22%
Iron
131%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 2 cups of water
- 1 cup of medium-grain rice
- 1/4 teaspoon of salt
- 2 1/2 cups coconut milk
- 2 1/2 cups of 1/2 and 1/2
- 2/3 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 cup sweeten shredded coconut, toasted
- sliced mango for garnish
What you do
- Preheat the over to 350
- Spread coconut evenly on a rimmed baking sheet and put in oven
- Stir coconut often while toasting until it’s golden brown, 7 to 10 mins
- Remove toasted coconut from oven and set aside
- Bring water to boil in a large heavy bottomed saucepan.
- Stir in rice and salt and simmer over low heat, stirring once or twice, until the water is almost fully absorbed (15 – 20 mins)
- Stir in coconut milk, 1/2 & 1/2 and sugar
- Reduce heat to maintain the simmer
- Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 mins
- Reduce head to low and continue to cook, stirring every couple of mins. to prevent sticking and scorching, until the spoon is just able to stand up in the pudding, about 15 mins longer
- Remove from heat and stir in vanilla and cinnamon
- Slice mango and serve warm, at room temperature or chilled (I prefer warm)
- Sprinkle with toasted coconut before serving
Jessy + Melissa https://www.jessyandmelissa.com/