Coconut Chocolate Rice Pudding Parfait |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This dessert was served on a recent cruise. I was surprised at its simple, light, sweet and superb flavours. It was great after a heavy meal. Ingredients:
1 1/2 c short grain rice, washed and soaked for 1 hours |
1 1/2 c coconut milk |
1 250 ml coconut cream |
2 c 2% milk |
1/3 c of sugar |
pinch of salt |
1 tsp pure vanilla extract |
1 pkg of jello instant chocolate pudding |
2 c 2% milk |
1/2 c coconut flakes |
Directions:
1. Drain rice.
2. Combine rice, coconut milk, milk, sugar, salt in a saucepan.
3. Bring to a boil over medium heat. Reduce and simmer over low heat for 30 minutes.
4. Add vanilla and coconut cream. Remove and chill.
5. Prepare chocolate pudding according to package directions with milk and chill.
6. Lightly toast coconut flakes in pan over medium heat. Watch carefully to prevent burning.
7. Layer wine flutes or parfait glasses with one layer of coconut pudding, top with some coconut flakes, then layer with chocolate pudding. Repeat process and end with coconut pudding layer topped with toasted coconut.
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