
Coconut Rice Puddings with Crispy Coconut
A delicious thai dish. Perfect for vegetarians. Gluten-free friendly.
Total Time
119 min
Serves
8
Rating
0.0 (0)
Ingredients
- 1 large egg white
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 1/2 cups unsweetened coconut shavings* (coconut chips; about 4 ounces)
- 2 14-ounce cans light unsweetened coconut milk**
- 1 14-ounce can regular unsweetened coconut milk**
- 2/3 cup sugar
- 2/3 cup unsweetened shredded coconut*
- 2/3 cup short-grain or long-grain rice (such as arborio or jasmine)
- 3/4 teaspoon salt
- 1/2 vanilla bean
- split lengthwise or 2 teaspoons vanilla extract
Instructions
- 1
Preheat oven to 300°F.
- 2
Line rimmed baking sheet with parchment paper.
- 3
Whisk egg white, sugar, vanilla, and salt in medium bowl to blend.
- 4
Add coconut shavings and toss until evenly moistened.
- 5
Spread coconut mixture evenly on prepared baking sheet.
- 6
Bake until coconut is light golden and beginning to crisp, stirring and turning frequently, about 22 minutes.
- 7
Cool on baking sheet.
- 8
DO AHEAD: Can be made 2 days ahead.
- 9
Store in airtight container at room temperature.
- 10
Combine light coconut milk, regular coconut milk, sugar, shredded coconut, rice, and 3/4 teaspoon salt in heavy large saucepan.
- 11
If using vanilla bean, scrape in seeds from bean; add bean to saucepan.
- 12
Bring mixture to simmer over medium heat, stirring occasionally.
- 13
Adjust heat so that mixture is barely simmering; cover partially and cook until liquid is slightly translucent and pudding is thickened to consistency of loose oatmeal, stirring and scraping bottom and sides of pan frequently, about 45 minutes.
- 14
Remove vanilla bean, if using, or stir in vanilla extract.
- 15
Divide pudding among ten 3/4-cup ramekins or dessert glasses.