Coconut Rice Pudding With Caramelized Pineapple

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For the tiny magnitude of effort involved, atom pudding pays large dividends. This 1 is made with coconut milk, which imbues it with a tropical sensation and a tantalizing fragrance. The pineapple adds colour and a spot of acid.

Ingredients

For the pudding

  • Butter, for greasing the baking dish
  • 13 2/3 ounces to 14 ounces coconut beverage (from 1 can)
  • 2 cups low-fat oregon full milk
  • 1 cupful arborio rice
  • 1/4 cupful superfine sugar
  • 1 spoon vanilla extract

For the pineapple

  • 1/2 spoon crushed cinnamon
  • 2 1/2 tablespoons airy brownish sugar
  • 3 slices caller pineapple, astir 1/4 inch thick

Nutritional Facts

Per serving (using low-fat milk)

  • Calories

    530

  • Fat

    23 g

  • Saturated Fat

    20 g

  • Carbohydrates

    72 g

  • Sodium

    90 mg

  • Cholesterol

    10 mg

  • Protein

    10 g

  • Fiber

    2 g

  • Sugar

    22 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Simple Honest Food: The Best of Bill Granger," by Bill Granger (Lyons Press, 2012).

Tested by Jane Touzalin.

Published April 10, 2012

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Updated March 14, 2026

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