Stovetop "Samoa" Rice Pudding

READY IN: 1hr 15mins
SERVES: 8
YIELD: 1 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a med-large sauce pan simmer rice, milk, coconut milk, sugar, and salt, uncovered, over moderate heat, stirring frequently (never leave unattended), until desired thickness occurs, about 40 minutes.
  • Remove from heat and stir in vanilla and coconut extract.
  • Add shredded coconut to a dry skillet, gently mixing so it wont burn. Will toast quickly so keep an eye on it. Once golden brown, remove from heat and immediately transfer, in a single layer, to a flat surface to cool.
  • To assemble, start by drizzling about a tbsp of caramel sauce in the bottom of your serving cup. Spoon in pudding, leaving about a half an inch from top of cup. Top with toasted coconut, another drizzle of caramel and finish with a drizzle of chocolate sauce.
  • Serve warm or cold. I'm always too impatient to wait, so I eat it as soon as it's cooled down enough so it doesn't burn my mouth -- almost LOL.
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