Sure, here’s a detailed recipe for Coconut Rice Pudding Parfaits With Fresh Mango and Pineapple that will surely impress your taste buds and leave you craving for more of its tropical flavors! 🥥🍍
Coconut Rice Pudding Parfaits With Fresh Mango and Pineapple
Description: Dive into the tropical paradise of flavors with these Coconut Rice Pudding Parfaits topped with luscious fresh mango and juicy pineapple. This delightful dessert combines creamy coconut-infused rice pudding with the vibrant sweetness of tropical fruits, creating a perfect harmony of taste and texture.
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Total Time: 1 hour
- Servings: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 cups | Water |
| 1 cup | Basmati rice |
| 1 1/2 cups | Sugar |
| 2 | Eggs |
| 2 | Egg yolks |
| 2 tablespoons | Cornstarch |
| 3 teaspoons | Vanilla extract |
| 4 cups | Canned unsweetened coconut milk |
| 1/2 teaspoon | Salt |
| 1 1/2 cups | Sweetened flaked coconut |
| 2/3 cup | All-purpose flour |
| 1/2 cup | Golden brown sugar |
| 1/4 cup | Unsalted butter |
| 3 cups | Fresh pineapple, diced |
| 4 cups | Fresh mango, diced |
Instructions:
-
Prepare the Rice Pudding:
- Bring 3 cups of water to a boil in a heavy medium saucepan.
- Add the basmati rice and reduce the heat to medium. Simmer uncovered until the rice is very tender, about 18 minutes. Drain if necessary.
- In a large bowl, whisk together 1/2 cup plus 1 tablespoon of sugar, eggs, egg yolks, cornstarch, and vanilla extract until well combined.
- In another medium saucepan, bring the coconut milk, remaining 1/2 cup plus 1 tablespoon of sugar, and salt to a boil. Pour the hot mixture over the sugar-egg mixture, whisking constantly.
- Strain the mixture back into the saucepan and bring it to a boil over medium heat. Whisk gently until slightly thickened. Remove from heat and fold in the cooked rice and sweetened flaked coconut.
- Pour the mixture into a bowl, press plastic wrap onto the surface, and refrigerate until cold, about 4 hours. Stir in the cream before serving.
-
Make the Macaroon Crumble:
- Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, toss together the sweetened flaked coconut, all-purpose flour, golden brown sugar, and salt until well combined.
- Add the unsalted butter to the mixture and rub it in with your fingertips until clumps form.
- Spread the mixture evenly on the prepared baking sheet, patting it down slightly. Bake until golden brown, about 20 minutes. Let it cool, then break the crumble into bite-size pieces.
-
Assemble the Parfaits:
- Toss the diced pineapple and mango together in a bowl.
- To assemble the parfaits, spoon 1/4 cup of the chilled rice pudding into each of 6 wine glasses.
- Top each with 1/4 cup of the mixed fruit.
- Sprinkle each parfait with 2 tablespoons of the macaroon crumble.
- Repeat the layers with the remaining rice pudding and fruit mixture, reserving some rice pudding for another use.
- Finish by sprinkling each parfait with an additional 2 tablespoons of macaroon crumble.
-
Serve and Enjoy:
- Serve these delightful Coconut Rice Pudding Parfaits immediately, allowing your guests to indulge in the tropical flavors and textures of this irresistible dessert.
Nutritional Information (Per Serving):
- Calories: 1016.2
- Total Fat: 51.4g
- Saturated Fat: 36.4g
- Cholesterol: 206.8mg
- Sodium: 864.8mg
- Total Carbohydrates: 131.4g
- Dietary Fiber: 4.4g
- Sugar: 87.3g
- Protein: 12.1g
Now, you’re all set to treat yourself and your loved ones to these heavenly Coconut Rice Pudding Parfaits, bursting with the freshness of mango, pineapple, and coconut! Enjoy every spoonful of this delightful tropical dessert! 🥭🍍
