PINA COLADA PUDDING
A great treat for backyard entertaining! Serve warm with ice cream or chill and serve with whipped cream.
Provided by Lanilu
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk coconut milk, milk, sugar, coconut, cornstarch, egg, and orange zest together in a saucepan over medium heat; add banana slices, stirring continuously until pudding is thick, about 20 minutes. Remove saucepan from heat and stir butter, rum, and vanilla extract into pudding; fold in pineapple.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 49.7 g, Cholesterol 59 mg, Fat 19.2 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 15.3 g, Sodium 89 mg, Sugar 39.1 g
PINA COLADA RICE PUDDING
Make and share this Pina Colada Rice Pudding recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 250°F Place rice, coconut milk, water, and juices in a large (teflon preferred) pot that is oven friendly. Cook on high until boiling, then reduce heat to low and let simmer 15 minutes. Remove from stovetop and let stand 5 minutes.
- In a large mixing bowl, combine sugar, and half-and-half and mix well. Stir in cornstarch, eggs, pineapple, coconut, and rum. Add to the pot with rice and stir, mixing well. Cover and bake on low for 2-2 1/2 hours.
Nutrition Facts : Calories 691, Fat 24.7, SaturatedFat 19.9, Cholesterol 68.9, Sodium 105, Carbohydrate 106.4, Fiber 2.6, Sugar 62.5, Protein 8.1
PINA COLADA RICE PUDDING
Steps:
- Wash the rice thoroughly and put in a deep pot. Add milk, coconut milk, and pineapple. Bring to a gentle boil. Lower the heat and simmer for about 1 hour or until the rice is thoroughly cooked and the milk has thickened to a pudding consistency. Add sugar, cardamom, nutmeg and coconut. Mix well. Distribute the pudding into 4 serving dishes. Garnish. Serve warm or chilled (best when warm!)
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PINA COLADA RICE PUDDING - GARLIC & ZEST
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- Over medium heat in a medium saucepan, combine the coconut milk, heavy cream milk, milk and rice. Stir in the sugar and salt and continue to stir until thick and creamy and rice is tender, about 25-30 minutes. (Test to see if the rice is done by biting a grain of rice to make sure it's cooked and isn't crunchy in the center. If it is, continue to cook adding a little more milk (1/4 cup at a time) if it needs more liquid. When rice is cooked, remove it from the heat. If consistency is too thick and not creamy, stir in another 1/4 cup of milk.
- Spoon pudding into 1/2 cup ramekins. Serve warm or chilled. If chilling, cover each ramekin with plastic wrap before refrigerating.
- When ready to serve, heat oven to 325 degrees and lay remaining 1/4 cup coconut in a single layer on a baking sheet. Cook for 8-10 minutes until lightly browned.
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