Ingredients
- For the Crispy Coconut
- 1 egg white
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
- Pinch salt
- 4 ounces coconut chips or 2 1/2 cups unsweetened coconut shavings
- For the Puddings
- 28 ounces light unsweetened coconut milk (2 cans)
- 14 ounces regular unsweetened coconut milk (1 can)
- 2/3 cup sugar
- 2/3 cup unsweetened coconut, shredded
- 2/3 cup short-grain or long-grain rice (such as arborio or jasmine rice)
- 3/4 teaspoon salt
- 1/2 vanilla bean, split lengthwise or 2 teaspoons vanilla
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.