Black Pearl, Pineapple & Coconut Rice Pudding
If October insists on having sweltering summer-like temperatures, then we gotta have some summertime treats to go with it, right?
Ingredients
- 3 cups cooked black pearl rice
- 3/4 cup sweetened condensed coconut milk
- 1/4 cup coconut milk
- 1 cup fresh pineapple chopped, reserving about 3 tablespoons for the topping
- 12 ounces heavy cream There's always the time-saving pre-made spray can if you prefer too. No judgement, I'm a fan.
- 3 tablespoons sugar
- 1/2 cup dried unsweetened coconut flakes
- zest of half a lime
- 1/8 teaspoon kosher salt
Instructions
- Set oven to 325 degrees Fahrenheit, convect bake if you have it.
- Spread the coconut flakes across a small sheet pan or metal baking dish, and sprinkle it with the salt.
- Bake for 5 to 6 minutes or until lightly toasted and remove from the oven to cool. Sprinkle the lime zest over the top and set aside.
- Place 3 cups of cooked rice in a medium sauce pan. Add the sweetened condensed coconut milk, the coconut milk, and the pineapple to the pan and blend together thoroughly over medium heat. Cook, stirring frequently to prevent sticking for about 10 to 15 minutes or until most of the liquid is absorbed. Remove the pan from the heat and leave on the counter to cool, then place it in a covered dish in the refrigerator.
- In a stand mixer with the whisk attachment or with a hand mixer, whip the cream until soft peaks form and then add the sugar and whip a bit longer until you have stiff peaks.
- Assemble the dessert in a glass dish with about a half cup of rice pudding on the bottom, topped with about a 1/4 cup of whipped cream, a 1/2 a tablespoon or so of the pineapple, and a sprinkling of toasted coconut flakes. Add something green like fresh mint if you like for color, or maybe a Luxardo cherry for a bit of fanciness.
- Enjoy!