John Myers
Coconut Rice Pudding with Caramelized Pineapple …
The perfect coconut rice pudding with caramelized pineapple … recipe with a picture and simple step-by-step instructions.
- 200 Milliliters Coconut milk
- 1 Tablespoon (level) Sugar
- 50 g Rice pudding
- 1 disc Pineapple canned drained
- 1 Tablespoon (level) Brown sugar
- 2 Centiliters Bacardi
- 2 Discs Pineapple canned drained
- 1 Egg yolk
- 1 teaspoon Sugar
- 3 tablespoon Desiccated coconut
- Bring coconut milk with sugar to a boil. Add rice. Let it swell at the lowest level for about 30 minutes. Stir frequently in between.
- Cut the pineapple into small cubes. Caramelize sugar in a pan. Pour in the Bacardi. Stir until the sugar has dissolved. Add the pineapple pieces and caramelize.
- Remove the milk rice from the stove. Mix with the pineapple pieces.
- Mix egg yolks with sugar. Melt the butter in the pan. First turn the pineapple in the egg yolk, then in the desiccated coconut. Bake in the hot butter until golden. Remove excess fat on paper towels.
- Arrange the milk rice together with the pineapple slices on a plate as you wish.
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