Piña Colada Rice Pudding

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

80 g

Long Grain White Rice

240 mL

Coconut Milk

120 mL

Heavy Cream

480 mL

Milk

35 g

Granulated Sugar

2 g

Salt

170 g

Pineapples

15 mL

Dark Rum

65 g

Sweetened Coconut Flakes

2 mL

Coconut Extract

Cooking Instructions

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Step 1

Over medium heat in a medium saucepan, combine the Coconut Milk (240 mL) , Heavy Cream (120 mL) , Milk (480 mL) , and the Long Grain White Rice (80 g) .

Step 2

Stir in Salt (2 g) and Granulated Sugar (35 g) , and continue to stir until thick and creamy and rice is tender, about 25 to 30 minutes.

Step 3

Stir in the Dark Rum (15 mL) , Coconut Extract (2 mL) , Sweetened Coconut Flakes (40 g) , and Pineapples (170 g) that has been cut into a 1/4" dices.

Step 4

Spoon pudding into 1/2 cup ramekins. Serve warm or chilled. If chilling, cover each ramekin with plastic wrap before refrigerating.

Step 5

When ready to serve, preheat the oven to 325 degrees F (160 degrees C) and lay remaining Sweetened Coconut Flakes (20 g) in a single layer on a baking sheet. Cook for 8 to 10 minutes until lightly browned.

Step 6

Top puddings with additional pineapple and toasted coconut. Serve.