- Most Helpful
- Highest Rating
This was a yummy treat at the end of our carribean meal! I actually made two batches because my mom eats fat-free and I was able to alter this for her. Of course, I thought the version made as directed was better but the fat-free version (made with skim milk, EggBeaters instead of eggs and 1-1/2 t. coconut extract in place of the coconut) was good too. My mom ate her left-overs for breakfast the next morning!
This smelled awesome while cooking...great flavor but the coconut doesn't work in it for me...great recipe!
This recipe was okay - but not something I would make again.
I used left over brown rice. This is an easy comfort dessert. The mango didn`t come through as much as I would have liked. Those that didn`t know it was in there didn`t miss it. I would have liked to see it garnished with some mango slices.
My DH and I enjoyed this warm spicy dessert for dinner last night!! I used freshly grated ginger and followed the directions. Next time, I will add the spices to the eggs, before adding the milk, it was a bit difficult to mix the cinnamon into the milky mixture. After I folded and stirred the puree into the rice mixture the mango was undetectable. I recommend using the mango puree in the elegant presentation as the chef suggested. I served the leftover pudding cold, both warm and cold it was delicious!