Coconut Pudding With Tropical Fruits Recipes

COCONUT PUDDING WITH TROPICAL FRUITS

Steps:

• Bring milk to simmer in heavy medium saucepan. Add coconut; remove from heat. Cover and let steep 20 minutes. Transfer to blender; purée until smooth.
• Whisk sugar, cornstarch and salt in small bowl to blend. Add to same saucepan. Gradually whisk in coconut mixture then egg. Stir over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat; cool slightly. Mix in vanilla. Cool completely. (Can be made 4 hours ahead. Cover; chill.)
• Combine pineapple, banana and papaya in bowl. Divide half of fruit mixture among 4 wine glasses. Top with pudding then remaining fruit. Chill until cold, about 2 hours. Sprinkle with cinnamon.

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.

TROPICAL COCONUT QUINOA PUDDING

Steps:

• Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
• Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
• Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
• Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.