Coconut and Mango Rice Pudding |  |
Ingredients
| 1 | cup
shredded coconut
| | 1 | cup
arborio rice
| | 1 | cup,
plus 2 tbsp. sugar
| | 2 | large eggs
| | 2 | large egg yolks
| | 2 1/2 | tbsp.
cornstarch
| | 1 1/2 | cup
whole milk
| | 1 | (13.5-oz)
can unsweetened coconut milk
| | 1/2 | cup
heavy cream
| | 3 to 4 | ripe mangoes, peeled and cut into 1/2-inch pieces
|
| |
Directions
 | Preheat oven to 350°F. Spread 1 cup coconut on baking sheet. Bake 8 to 10 minutes until golden. Rotate pan to prevent burning. Cool; set aside. |  | Bring 3 cups water to boiling; stir in rice. Reduce to simmering, uncovered, stirring occasionally. Add 1 cup more water, 1/4 cup at a time; rice will begin to become creamy. Warm over low heat 20 minutes, remove to large bowl to cool. |  | In a large bowl, whisk together 1/2 cup plus 1 tablespoon sugar, eggs, yolks, cornstarch and vanilla. |  | Meanwhile, in heavy saucepan, bring milk, coconut milk and remaining 1/2 cup plus 1 tablespoon sugar to boiling; stirring occasionally. Slowly pour milk mixture over egg mixture, whisking rapidly, to prevent lumps. Return mixture to saucepan; whisk constantly over medium heat until thickened. Remove from heat. |  | Add cooked rice and toasted coconut. Pour into wide shallow pan and press plastic wrap onto surface; cool. Remove wrap and stir in heavy cream. Top with diced mango and serve. |
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