Coconut Rice Puddings
"Recipe source: Bon Appetit (January 2008). This can be made 6 hours ahead of time, covered and refrigerated."
Ingredients
- For the Crispy Coconut
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- For the Puddings
Nutritional
- Serving Size: 1 (127.2 g)
- Calories 219.5
- Total Fat - 8.4 g
- Saturated Fat - 6.4 g
- Cholesterol - 8.1 mg
- Sodium - 271.9 mg
- Total Carbohydrate - 33.3 g
- Dietary Fiber - 2.1 g
- Sugars - 22.1 g
- Protein - 4 g
- Calcium - 91.9 mg
- Iron - 0.7 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To make the crispy coconut: preheat oven to 300 degrees F. Line a rimmed cookie sheet with parchment paper.
Step 2
In a bowl whisk together the first 4 ingredients (-salt) and then add the coconut shavings and toss.
Step 3
Spread on the prepared cookie sheet and bake for 20-25 minutes or unit coconut is light golden and is beginning to crisp, stirring and turning frequently. Cool on cookie sheet. ***These can be made up to 2 days ahead and stored in an airtight container at room temperature.
Step 4
To make the puddings: In a saucepan on medium heat add the coconut milks and the next 4 ingredients (-salt). If you are using a vanilla bean scrape in the seeds. Bring mixture to a simmer, stirring occasionally. Cover partially and keep mixture at a low simmer for 45 minutes or until thickened. Remove vanilla bean. If using vanilla extract stir it in now.
Step 5
Divide pudding among 10 ramekins or desert glasses. ***this may be made up to 6 hours ahead, covered and refrigerated and when ready rewarm in microwave.
Step 6
To serve sprinkle the crispy coconut over the puddings.
Tips
No special items needed.
1 Reviews
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