Jamm’n Jamaican Pudd’n
- Reviews 1
Ready In: 2 hrs 50 mins
Serves: 4-6
Ingredients
- 1 medium coconut
- 3 cups half-and-half
- 1⁄4 cup arborio rice, uncooked
- 1⁄3 cup brown sugar, packed
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 1⁄2 cup dark raisin
- 1⁄4 teaspoon ground ginger
- 1 medium mango
- 1 tablespoon lime juice
- 1 tablespoon butter, to butter dish
Directions
- Puncture the soft top part of the coconut with a long nail or ice pick and drain liquid into a small dish or measuring cup.
- Crack the coconut using a hammer and separate the white meat from the shell. Peel off the thin brown skin; strain the reserved coconut liquid through a fine sieve to remove any impurities. Measure liquid, if there is not ½ cup of liquid additional water may be added to equal ½ cup. Using half the coconut meat (approximately 4 oz weight) puree the coconut with the liquid. This mixture should measure 1 cup approximately.
- Grate the remaining coconut with the medium blade of a food processor or on a medium hand grater, reserve ½ cup grated coconut and package the remaining and store in freezer or refrigerator for other uses.
- Preheat oven to 300 degrees and butter a 2 quart oven proof casserole.
- Add the coconut slurry, half and half, rice, salt and brown sugar; place in preheated oven and bake for 2 hours making sure to stir every 30 minutes to prevent the rice from settling to the bottom.
- The last 30 minutes of cooking, stir in the vanilla extract, raisins and ginger. Sprinkle with the reserved ½ cup grated coconut.
- While the pudding is cooking, peel and dice mango over blender jar to capture all the juices; add the lime juice and puree together in a blender. Pour into small dish, cover and refrigerate until serving time.
- Serve the pudding warm from the oven topped with a spoon or so of the mango puree.
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