Wow, what a great way to use leftover coconut milk! I made the Thai curry coconut shrimp recipe from Cooking Light tonight and looked for a recipe to use up the rest of the can of coconut milk. It was as good or better than the meal! I topped it with papaya since we didn't have mango on hand. I think it would be great with strawberries. Beware when preparing not to listen to the "Grease a shallow 2 1/2-quart baking dish." It's never used in the recipe!
Mango-Coconut Rice Pudding
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Amount per serving
- Calories: 323
- Fat: 8g
- Saturated fat: 6g
- Protein: 4g
- Carbohydrate: 60g
- Fiber: 2g
- Cholesterol: 0mg
- Sodium: 426mg
- 1 cup jasmine rice
- 1 (14 oz.) can reduced-fat coconut milk
- 1/2 cup sugar
- 1 teaspoon salt
- 2 teaspoons rum or 1 tsp. vanilla extract, optional
- 3/4 cup sweetened shredded coconut
- 2 mangoes, peeled and diced
- Preheat oven to 375°F. Grease a shallow 2 1/2-quart baking dish.
- In a medium saucepan, bring 1 3/4 cups water to a boil. Stir in rice, cover, reduce heat and simmer until all water is absorbed, 20 to 25 minutes. Remove from heat.
- In a small saucepan, during last 5 minutes of cooking rice, bring coconut milk, sugar and salt to a boil over medium-high heat. Cook for 4 minutes. Turn off heat and stir in rum.
- Fluff rice with a fork. Pour coconut milk on top. Cover with wax paper; let rest for 30 minutes.
- Meanwhile, spread coconut in a single layer on a baking sheet and toast in oven, stirring frequently, until golden brown, 7 to 10 minutes. Let cool. (Coconut can be toasted up to 1 week ahead; store airtight.)
- Serve rice pudding at room temperature or warmed slightly on stove top, topped with a sprinkling of mango and toasted coconut.
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