Chocolate Macaroon Pudding
Creamy coconut chocolate rice pudding, gilded with a sprinkling of toasted coconut and shaved chocolate.
3 cups cooked medium grain rice
1 (14-ounce) can unsweetened coconut milk
1 cup sweetened condensed milk
1 cup milk
8 ounces semisweet chocolate, chopped*
2 cups sweetened flaked coconut
Toasted coconut for garnish (optional)
Shaved chocolate for garnish (optional)
- Combine rice, coconut milk, condensed milk and milk in 2-quart saucepan. Cook over medium heat until thick and creamy, 20 to 25 minutes, stirring frequently. Remove from heat.
- Add chocolate and coconut, stirring until chocolate is melted.
- Garnish with toasted coconut and shaved chocolate, if desired.
Makes 8 servings.
*Or substitute with 8 ounces semisweet chocolate chips (1 1/4 cups).
Recipe and photograph provided courtesy of USA Rice Federation.