Coconut Rice Pudding
This delectable coconut mango rice pudding is a delightful fusion of flavors and textures. The creamy custard, studded with sweet coconut and aromatic cinnamon, envelops each grain of tender rice, creating a comforting and satisfying dessert. Topped with fresh mango slices and a sprinkle of toasted coconut, this dessert is a tropical treat that will transport your taste buds to paradise.
— Constant Cookbook
Ingredients
- 4 eggs
- 1 2/3 cups milk
- 1/2 cup firmly packed light brown sugar
- 1 tsp. ground cinnamon
- 1/8 tsp. salt
- 1 tsp. vanilla extract
- 1 1/2 cups long-grain white rice
- 2/3 cup sweetened shredded dried coconut, plus toasted coconut for serving
- 1 large mango, peeled, pitted and sliced
Instructions
- <b>Combine the ingredients</b>
- Preheat an oven 325&#176;F. Butter a 2-quart baking dish.
- In a large bowl, whisk together the eggs, milk, brown sugar, cinnamon, salt and vanilla. Stir in the rice and coconut. Pour the mixture into the prepared baking dish.
- <b>Bake the pudding</b>
- Bake until the custard is set and lightly browned, 45 to 50 minutes. Transfer to a wire rack and let cool completely.
- Serve the pudding at room temperature or refrigerate to chill slightly. Spoon into bowls, accompany with the sliced mango and sprinkle with toasted coconut. Serves 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).
Yield
Serves 8.
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