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Author Notes: Though I typically use traditional flavorings like cinnamon and vanilla in rice pudding, I went a little tropical with this one by using coconut milk, grated lime zest, and toasted shredded coconut. It still has all the comfort of classic rice pudding but with some sass. —Food Blogga
- 4 tablespoons sweetened shredded coconut
- 1/2 cup Arborio rice
- 2 cups water
- 2 cups coconut milk, regular or light
- 1/3 cup sugar
- zest of 1/2 lime
- 1 small, ripe mango, diced
- 2 tablespoons sweetened coconut shreds, toasted
- 2 tablespoons unsalted cashew nuts, chopped
- a pinch of lime zest
- Place 4 tablespoons shredded coconut in a large non-stick skillet over medium heat. Shake the pan handle gently in a back-and-forth motion for 2-3 minutes to ensure even toasting, or until coconut is golden and aromatic. Set aside.
- Add rice, water, coconut milk, and sugar to a medium heavy-bottomed saucepan, stir well, and bring to a boil. Lower heat to a simmer, letting the rice bubble gently for 35-45 minutes, stirring occasionally. When done, the rice will be plump, and the pudding will be thick and creamy. Give it a taste--the rice should be fully cooked yet maintain a slight firmness.
- Remove from heat, and stir in the lime zest and toasted coconut. Allow to cool slightly before placing in individual serving dishes. Garnish each dish with fresh diced mango, toasted coconut, chopped cashews, and finely grated lime zest.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Amanda and Merrill's Best Rice Pudding
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