Over medium heat in a medium saucepan, combine the
Coconut Milk (1 cup)
Heavy Cream (1/2 cup)
Milk (2 cups)
, and the
Long Grain White Rice (1/2 cup)
Salt (1/4 tsp)
Granulated Sugar (3 Tbsp)
, and continue to stir until thick and creamy and rice is tender, about 25 to 30 minutes.
Stir in the
Dark Rum (1 Tbsp)
Coconut Extract (1/2 tsp)
Sweetened Coconut Flakes (1/2 cup)
Pineapples (1 cup)
that has been cut into a 1/4" dices.
Spoon pudding into 1/2 cup ramekins. Serve warm or chilled. If chilling, cover each ramekin with plastic wrap before refrigerating.
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.
Top puddings with additional pineapple and toasted coconut. Serve.