Coconut Tres Leche Rice Pudding

 

I wish my family loved rice pudding as much as I did. They enjoy it, but much prefer "regular" pudding. Well, actually my youngest daughter hates rice pudding, in fact she hates rice and anything with rice in it. 

This rice pudding has a subtle coconut flavor and is very creamy. Top it with some toasted coconut for even more coconut flavor. 

After a long day of cooking and baking I had no desire to toast some coconut. Plain coconut worked and tasted fine, but toasted would have been even better. Plus it would have looked better in the picture. So don't be like me and take the time to toast some coconut.

Coconut Tres Leche Rice Pudding

Ingredients:

• 1 cup arborio rice
• 3 cups water
• 1/2 teaspoon ground cinnamon
• 14 ounce can sweetened condensed milk
• 13.5 ounce can full fat coconut milk
• 2 cups half and half
• shredded toasted coconut

Directions:

1. In a large pot, add the rice, water and cinnamon. Bring the mixture to a boil over high heat and then reduce the heat to medium-high heat and allow simmer until the rice is cooked through, stirring often.
2. Once the rice is soft, strain out any remaining water. If during the cooking process the water evaporates before the rice is soft, add in a little bit more.
3. To the rice add in the condensed milk, coconut milk and half and half. Cook on medium-low heat for 15-20 minutes, stirring often. The rice will still be fairly liquidy.
4. Remove from the heat and transfer to a container and place a piece of plastic wrap directly on the rice pudding and refrigerate for a few hours or until the rice is chilled and has thickened.
5. Serve topped with some toasted coconut.

Enjoy!!!

Yields: about 4 cups of rice pudding

*Adapted from Naive Cook Cooks.