I was reading Martha Stewart a while ago, and she had a recipe for coconut rice pudding. I was intrigued. I wanted to make it today, but I was concerned about the eggs in her recipe. I often find pudding made with eggs has an eggy flavor which I don't like. Plus, she only called for 1/2 c. coconut milk. That didn't sound like nearly enough coconut flavor. After looking around, I decided to make my own recipe. Here it is. I think it turned out delicious. 5 out of 7 Abbotts concurred. Well, you can't win them all.
Coconut Rice Pudding
1 1/2 c. cooked rice (from 1 c. uncooked, I think)
1/2 c. coconut
1 can cream of coconut
whole milk to make 4 cups
1/2 tsp salt
1/2 tsp vanilla extract
Measure the cream of coconut, add the whole milk to equal 4 cups liquid. Combine the rice, coconut, liquids, and salt in a saucepan. Bring to a simmer over medium heat, turn down to low/med. low to keep a slow simmer. Cook for 40-45 minutes until it looks like pudding, stirring often. (It will be a little loose when hot, but will thicken up as it cools.) Stir in the vanilla. Cool and refrigerate or serve warm.
Look for cream of coconut in the mixed drinks section of the grocery store.