Best 7 Glazed Coconut Rice Pudding With Tropical Fruit Recipes

CREAMY COCONUT RICE PUDDING PARFAITS

Steps:

• In a large heavy saucepan, combine the first 5 ingredients; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, 35-45 minutes or until rice is soft and milk is almost absorbed, stirring occasionally., Remove from heat; stir in extracts. Cool slightly. Serve warm or refrigerate, covered, and serve cold. To serve, spoon pudding into dishes. Top with fruit; sprinkle with almonds and coconut.

COCONUT RICE PUDDING WITH FRUIT SALSA

Steps:

• Make the rice pudding: Combine the rice, coconut milk, water, vanilla extract, sugar and a pinch of salt in a rice cooker. Stir then cook according to the manufacturer's instructions, until the rice is fully cooked and the liquid has been absorbed, 25 to 30 minutes. (Alternatively, cover and cook in a heavy-bottomed medium saucepan over medium-low heat until the rice is fully cooked and the liquid has been absorbed, 25 to 30 minutes. Stir frequently to prevent the rice from sticking.)
• Remove from the heat and let stand.
• Meanwhile, make the fruit salsa: Combine the mango, strawberries and lime zest in a medium bowl. Stir and let sit for 15 minutes. This gives the flavors time to marry together.
• While the rice pudding is still warm and steaming, top with the fruit salsa and serve. (See Cook's Note.)

TROPICAL RICE PUDDING

Steps:

• Place rice, water, and salt in a heavy saucepan and bring to a boil. Decrease the heat and cook covered over low heat for 40 minutes. Do not uncover until the rice is done. Remove from the heat and uncover.
• Stir 1 can of coconut milk and the agave nectar into the rice and bring to a boil. Decrease the heat to a simmer and cook, stirring frequently, about 5 minutes, or until thickened. Remove from the heat and stir in the vanilla extract. Let cool to room temperature, then refrigerate. Skim the cream off the top of the second can of coconut milk and set aside. (Use the rest of the coconut milk for another purpose.) To serve, spoon the rice pudding onto individual plates or into bowls.Arrange the mango, banana, and pineapple slices around the pudding and drizzle coconut cream on top. Sprinkle with toasted coconut and serve.

COCONUT RICE PUDDING CAKE WITH FLAMBEED FRUIT SATAYS

Steps:

• In a small saucepan, on medium heat, add the coconut milk, vanilla, and sugar and reduce by 50 percent. In a bowl, mix the rice and reduce milk together. Form 4 cakes using damp hands. Press the cakes into the toasted coconut to coat both sides. Place the cakes in a steamer lined with banana leaves. Steam until hot, about 10 minutes. Meanwhile, skewer the fruit to make satays. In a saute pan on high heat, add the butter and saute the satays until slightly colored. Remove the pan from the heat and carefully deglaze/flambe with rum. Return the pan to the heat and cook until alcohol evaporates, about 2 minutes. Remove satays and add cream to pan to make a sauce. On small plates, place one cake down and top with 2 satays. Drizzle on cream sauce.

GLAZED COCONUT RICE PUDDING WITH TROPICAL FRUIT

Steps:

• Place rice in a saucepan with 1 cup water. Bring to simmer, cover and cook 15 minutes. Set aside, covered, 15 minutes longer.
• Meanwhile, combine the coconut milk, 1/4 cup of the cream and the vanilla bean in a heavy saucepan. Scald, then remove from heat. Remove the vanilla bean.
• In a mixing bowl, beat the egg yolks with 1/3 cup of the sugar. Add the scalded coconut-milk mixture, a little at a time at first, and mix well with the egg yolks. Return to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until custard begins to thicken and coat the spoon. Do not overcook. Remove from the heat, and continue stirring for 1 minute.
• Strain the custard into a bowl, and stir in salt and two tablespoons of the rum. Fold in rice, cover and chill until very cold, at least 4 hours.
• Whip the remaining cream until stiff, then fold into the rice and custard mixture. Spread the pudding in an oven-proof dish, about 9 inches square, that can go to the table. Refrigerate until just before serving.
• Mix fruit and remaining rum.
• Preheat broiler. Sprinkle remaining sugar on the surface of the pudding, and place under a broiler just until top is lightly browned. Serve at once, with fruit on the side.

COCONUT RICE PUDDING

Steps:

• In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

CREAMY RICE PUDDING WITH TROPICAL FRUITS

Steps:

• Boil rice in water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes.
• Reduce heat to very low and cook, covered and undisturbed, 12 minutes more.
• Stir in cream, sugar, vanilla, and salt and simmer, stirring, 2 minutes.
• Stir 1 cup fruit into pudding and serve topped with remaining fruit.