Kathie Oh's Recipe

Toasted coconut and Lime Pudding

Category: desserts

2 cups milk
1/3 cup arborio rice, uncooked
3 tablespoons granulated sugar
1/4 teaspoon vanilla extract or paste
1/2 teaspoon finely grated lime zest
2/3 cup sweetened flaked coconut


Combine milk, rice and sugar in a small saucepan over medium heat and bring to a boil, whisking frequently. Reduce heat to low, cover, and cook for 30-35 minutes, stirring occasionally until soft and thickened. Remove pan from heat and stir in vanilla and lime zest until combined. Cool to room temperature before refrigerating until cold, about 1-2 hours.

Place coconut in a small nonstick skillet over medium heat and cook for 3-4 minutes, stirring frequently until toasted and fragrant. Sprinkle desired amount of coconut over rice pudding and serve.