I am such a big fan of coconut and I love to explore different ways to use coconut at home and in the kitchen. I came across this recipe online the other day from Yummly. The recipe is dairy-free and gluten-free, making it healthier and delicious for everyone at home. I thought this can be a nice way to finish off a meal whole year round. Here is the recipe:
2 – 2 1/2 cups water
1 cup Thai black rice
1 cup light coconut milk
1/4 cup unsweetened coconut flakes
3 tablespoons brown sugar
1/2 teaspoon salt
1. In a medium saucepan, mix 2 cups water, rice and coconut milk, and bring to a boil over medium-high heat. Reduce heat and simmer uncovered for 45 minutes or until rice is tender, stirring occasionally. During the last 10 minutes of cooking, make sure to keep a close eye, adding extra water, 1/4 cup at a time, if the rice gets too dry
2. Meanwhile, toast the coconut. Preheat the oven to 180°C. Place the coconut on a baking sheet and bake for 5 minutes or until golden-brown, stirring once during baking.
3. When the rice is tender, add the sugar and salt. Simmer for a couple more minutes, or until pudding is desired texture. (Add a little more water for a looser pudding; let cook several more minutes for a drier pudding.) Taste and adjust seasoning. Spoon into individual bowls, top with toasted coconut flakes, and serve.