Coconut Rice Pudding Parfaits With Fresh Mango And Pineapple Recipes

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CREAMY COCONUT RICE PUDDING PARFAITS



Creamy Coconut Rice Pudding Parfaits image

When my daughter's friends come over for lunch, she treats them to her tropical parfaits made with brown rice and coconut milk. They're fresh, creamy and comforting. -Suzanne Clark, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 11

2 cups 2% milk
1-1/2 cups coconut milk
1-1/2 cups cold cooked brown rice
1/4 cup maple syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 medium oranges, peeled and sectioned
2 medium kiwifruit, peeled and sliced
1/4 cup sliced almonds, toasted
Toasted sweetened shredded coconut

Steps:

  • In a large heavy saucepan, combine the first 5 ingredients; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, 35-45 minutes or until rice is soft and milk is almost absorbed, stirring occasionally., Remove from heat; stir in extracts. Cool slightly. Serve warm or refrigerate, covered, and serve cold. To serve, spoon pudding into dishes. Top with fruit; sprinkle with almonds and coconut.

Nutrition Facts : Calories 291 calories, Fat 13g fat (10g saturated fat), Cholesterol 7mg cholesterol, Sodium 157mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 3g fiber), Protein 7g protein.

PINEAPPLE COCONUT CHIA PUDDING



Pineapple Coconut Chia Pudding image

Pineapple Coconut Chia Pudding is an easy, healthy dessert made with just five ingredients including chia seeds, fresh pineapple and toasted coconut. It's also vegan and refined sugar-free!

Provided by Leanne

Categories     Dessert

Time 4h

Yield 4

Number Of Ingredients 7

1 1/2 cups unsweetened coconut milk (carton not canned)
1/3 cup chia seeds
1/3 cup unsweetened toasted coconut
2 tablespoons maple syrup
2 cups chopped fresh pineapple
Optional toppings: 1 can (400ml) coconut milk, full-fat, refrigerated for 24 hours
toasted coconut

Steps:

  • In a small bowl, whisk together the coconut milk, chia seeds, coconut and maple syrup. Cover and refrigerate for 3-4 hours, or overnight.
  • When the pudding is ready, add the chopped pineapple to a blender and pulse until the pineapple is puréed. This usually just takes a few pulses. If you blend it too much, the pineapple will be watery.
  • Divide the pudding into four glasses or mason jars, and top with the pineapple and other desired toppings.
  • Serve immediately or refrigerate and enjoy within 1-2 days.

Nutrition Facts : Calories 221 calories, Sugar 15.1 g, Sodium 48.6 mg, Fat 12.4 g, SaturatedFat 7.1 g, TransFat 0 g, Carbohydrate 27.2 g, Fiber 8.1 g, Protein 4 g, Cholesterol 0 mg

COCONUT RICE PUDDING PARFAITS WITH MANGO AND PINEAPPLE



Coconut Rice Pudding Parfaits with Mango and Pineapple image

Categories     Milk/Cream     Fruit     Rice     Dessert     Coconut     Mango     Pineapple     Summer     Chill     Simmer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 22

Coconut rice pudding
3 cups water
1 cup basmati rice
1 cup plus 2 tablespoons sugar
2 large eggs
2 large egg yolks
3 tablespoons cornstarch
4 teaspoons vanilla extract
1 1/2 cups whole milk
1 cup canned unsweetened coconut milk*
1 teaspoon salt
1 cup shredded coconut, toasted
1 cup whipping cream
Macaroon crumble
1 1/2 cups sweetened flaked coconut
2/3 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/4 cup sugar
3/4 teaspoon salt
4 1/2 tablespoons chilled unsalted butter, diced
2 cups chopped peeled fresh pineapple
1 cup chopped peeled pitted fresh mango

Steps:

  • For rice pudding:
  • Bring 3 cups water to boil in heavy medium saucepan. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes. Drain if necessary. Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla in large bowl to combine. Bring whole milk, coconut milk, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan. Pour over sugar-egg mixture, whisking constantly. Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened. Remove from heat. Fold in cooked rice and coconut. Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours. (Can be prepared up to 1 day ahead. Keep refrigerated.) Stir in cream.
  • For macaroon crumble:
  • Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Toss coconut, flour, both sugars, and salt in large bowl to combine. Using fingertips, rub butter into mixture until clumps form. Spread mixture on baking sheet, patting down slightly. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.
  • Toss pineapple and mango in bowl to combine. Spoon 1/4 cup rice pudding into each of 6 wineglasses. Top each with 1/4 cup fruit mixture. Sprinkle each with 2 tablespoons macaroon crumble. Repeat with remaining pudding and fruit mixture (reserve remaining pudding for another use). Sprinkle each parfait with 2 tablespoons macaroon crumble and serve.
  • Unsweetened coconut milk is available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

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