Martin Yan - Coconut Pudding

Coconut Pudding

4 Servings

Ingredients:

1-1/2 cups cooked and cooled long-grain rice
1-1/2 cups whole milk
1 cup half and half
1 cup unsweetened coconut milk
1/4 - 1/3 cup sugar
1/2 cup shredded unsweetened coconut, toasted
1/2 cup diced mango
1/2 cup diced kiwi fruit

Cooking:

1. Put rice, milk, half & half, coconut milk, sugar, and 1/4 cup of the toasted coconut into a large heavy saucepan. Heat over medium heat, stirring occasionally, until rice absorbs liquid, about 25 minutes. Reduce heat to medium-low and cook, stirring often, until very thick, another 10 to 15 minutes.

2. Refrigerate rice pudding until well chilled. Layer rice pudding with mango and kiwi. Serve chilled.