ARROZ CON COCO : Coconut rice pudding
Coconut lovers will adore this lush rice pudding flavored with both coconut milk and thick, sweet cream of coconut. Serve small portions of the pudding accompanied by crunchy toasted coconut, fresh berries, or pineapple, or top it with whipped cream, toasted almonds, and crushed chocolate. For avariation, omit the other garnishes and grate a tiny bit of fresh lime zest on each serving. The pudding may be made vegan (though no less delicious) by substituting water, coconut juice, almond milk, or rice milk for the dairy.
1¼ cups coconut milk 1½ cups cream of coconut 1⅔ cups milk ¾ cup short-grain Arborio rice Pinch of kosher salt
Toasted coconut or toasted sliced almonds (optional) Sweetened Whipped Cream Fresh berries or pineapple (optional) Crushed Ibarra Mexican chocolate (optional)