Crispy Coconut Rice Pudding
Kirkland Signature/Rodelle Vanilla
2 1/2 cups ( 4 ounces)
1 large egg white
3 tablespoons sugar
1/2 teaspoon Rodelle
Pinch of salt
2 14-ounce cans light
3/4 teaspoon salt
1 14-ounce can regular
2/3 cup sugar
2/3 cup unsweetened
2/3 cup short- or
(such as Arborio)
1 Rodelle vanilla bean
Preheat oven to 300°F.
To prepare the crispy coconut, whisk egg white,
sugar, vanilla and salt together. Add coconut shavings
and stir to coat. Spread evenly on a parchment-lined
baking sheet. Bake until coconut is golden and crisp,
stirring frequently, about 22 minutes. Let cool.
To prepare the pudding, combine light and regular
coconut milk, sugar, shredded coconut, rice and salt
in a large heavy saucepan.
Split vanilla bean lengthwise and scrape out seeds;
add bean and seeds to the saucepan.
Bring to a simmer over medium heat, stirring
occasionally. Lower heat to barely simmering;
partially cover. Cook, stirring frequently, until pudding
thickens to consistency of loose oatmeal, about 45
minutes. Remove vanilla bean.
Divide among dessert glasses. Garnish with crispy
coconut. Serve warm or at room temperature.
Makes 10 servings.
Fruity-luscious Parfait Treat
Sun Pacific/Mas Melons & Grapes
1 cup small marshmallows
1 cup low-fat sour cream
or whipped cream
6 ladyfingers, cut into
1 cup sliced Mas
Melons & Grapes*
1 cup seedless
4 Cuties* California
1/2 cup raisins
1 cup graham
1/2 cup chopped walnuts
Mix marshmallows with cream.
Using a clear glass dish, layer the ingredients in the
following order: half of the ladyfingers, a third of the
marshmallow/cream mix, half of the honeydew and
grapes, a third of the clementines, and half of the
raisins and graham cracker crumbs. Repeat the layering
process. Top with the remaining marshmallow/cream
mix and clementines.
Sprinkle with chopped walnuts and almonds.
Makes 4 servings.
Brands may vary by region; substitute a similar product.