CREAMY FRUIT SALAD
Steps:
- Preheat the oven to 300 degrees F.
- Spread the coconut in a single layer on a baking pan. Toast coconut in oven until pale golden brown, watching carefully to avoid burning, about 8 minutes.
- In a mixing bowl, whisk together the yogurt, honey, rum, and mint. In another large bowl, combine the fruit. Pour the yogurt mixture over the fruit and toss to combine. Allow to sit for 10 minutes so the fruit can absorb the flavors. Sprinkle the toasted coconut on top and serve.
COCONUT-CHIA PUDDING BREAKFAST BOWL
Chia seeds, fruit and nuts combine to make a breakfast bowl with a healthy dose of omega-3 fatty acids (thanks, chia) and fiber (thanks again to chia, plus the fruit and nuts). Coconut milk is high in the saturated fat lauric acid, which may help boost immunity, so it's fine in moderation - especially in this super-satisfying chia pudding that's reminiscent of tapioca. And who doesn't love dessert for breakfast?
Provided by Food Network Kitchen
Time 8h10m
Yield 1 breakfast bowl
Number Of Ingredients 8
Steps:
- Stir together the coconut milk, chia seeds and maple syrup in a cereal bowl. Refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding.
- Uncover the pudding, and arrange the pineapples, kiwis, raspberries, almonds and coconut flakes in neat piles on top of the pudding. Then take a photo!
Nutrition Facts : Calories 400, Fat 25 grams, SaturatedFat 13 grams, Sodium 35 milligrams, Carbohydrate 41 grams, Fiber 12 grams, Protein 6 grams, Sugar 20 grams
BATIDOS
Provided by Bobby Flay
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients, except ice in the blender and blend until smooth. Add the ice and blend until frothy.
GLAZED COCONUT RICE PUDDING WITH TROPICAL FRUIT
Provided by Elka Gilmore
Categories dessert, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 61 milligrams, Sugar 18 grams
COCONUT RICE PUDDING
This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.
Nutrition Facts :
BAKED COCONUT RICE PUDDING
Make and share this Baked Coconut Rice Pudding recipe from Food.com.
Provided by AZPARZYCH
Categories Coconut
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the rice with the coconut milk, milk, lime rind and sugar.
- Pour the rice mixture into a lightly-greased 1.4 litre shollow ovenproff dish and dot the surface with a little butter. Bake in 300 degree oven for about 30 minutes.
- Remove and discard the strip of lime. Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding. Cover the top of the pudding with foil if it starts to brown too much to wards the end of the cooking time.
- Serve the pudding warm or chilled with fresh or stewed fruit.
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