Cooking Instructions
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Step 1
Over medium heat in a medium saucepan, combine the
GOYA® Coconut Milk (1 cup)
,
Heavy Cream (1/2 cup)
,
Milk (2 cups)
, and the
Long Grain White Rice (1/2 cup)
.
Step 2
Stir in
Salt (1/4 tsp)
and
Granulated Sugar (3 Tbsp)
, and continue to stir until thick and creamy and rice is tender, about 25 to 30 minutes.
Step 3
Stir in the
Dark Rum (1 Tbsp)
,
Coconut Extract (1/2 tsp)
,
Sweetened Coconut Flakes (1/2 cup)
, and
Pineapples (1 cup)
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 (1/4 cup)
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.
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