Coconut Rice Pudding
To slice a mango neatly, stand the fruit on its side on a cutting board. Using a long, sharp knife, slice lengthwise slightly off-center (so you just graze the large pit), cutting off all the flesh from one side of the pit in a single large piece. Repeat on the other side of the pit. Carefully peel away the skin from each piece and then slice the flesh. Alternatively, use a mango pitter to remove the pit.
- 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
Combine the ingredients
Preheat an oven 325°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.
Bake the pudding
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, Desserts, by Elinor Klivans (Oxmoor House, 2007).