My mom came home from the grocery store the other day with coconut water. She told my brother and I that she was going to make us drink it because she heard how good for you it was. It was like a repeat of the time she became obsessed with kale. I know coconut water has been “in” for a while but I never wanted to try it due to my bad experience drinking out of a coconut in Nicaragua. The coconut water was disgusting. Anyways, I decided to try the drink and was pleasantly surprised. I liked it. I started thinking of a coconut dessert other than coconut cake. My dad likes rice pudding so I thought it would be a nice thing to make it for him. This pudding also has a crispy coconut topping and is made with vanilla bean.
Ingredients:
Crispy Coconut Topping:
- 1 egg white
- ½ teaspoon vanilla extract
- 2 ½ cups sweetened coconut shavings
Pudding:
- 2 cans light unsweetened coconut milk (27 ounces)
- 1 can regular unsweetened coconut milk (13.5 ounces)
- 1/3 cup sugar
- 2/3 cup jasmine rice (regular rice is also fine)
- 2/3 cup of sweetened coconut shavings
- ¾ teaspoon salt
- Seeds of one vanilla bean
- 1 teaspoon of vanilla extract
Directions:
Crispy Coconut Topping:
- Preheat oven to 300 degrees F
- Combine egg whites, and vanilla in a bowl
- In a large bowl mix the coconut and egg mixture well
- Spread coconut mixture on a baking sheet and bake about 20 minutes or until coconut is crispy.
Pudding:
- Combine light coconut milk, regular coconut milk, vanilla extract, vanilla bean, salt, and sugar in a large pot.
- Add coconut and uncooked rice.
- Bring the mixture to a bowl on high heat.
- Then reduce to a simmer for about 1 hour or until pudding has set.
- Serve with crispy coconut as a garnish.
This dessert is great and extremely fragrant. Give it a try!
Enjoy!,
Lizzie
Yum, I love the looks of this dessert. It must be delicious.