Serious Eats: Recipes

The Secret Ingredient (Coconut): Double Coconut Rice Pudding

[Photographs: Kerry Saretsky]

Down in Florida, we think coconuts are dangerous. In gusty summer hurricane winds, they're like cannonballs, flying through the air with the greatest of speeds. You don't want to be in a coconut's way, oh no. Or standing underneath one when it gets ripe enough to plummet down from its palm and clock you on the head.

Yes, coconuts are dangerous, but they are also dangerously delicious. And what better to do with a menace to society than to eat it—take it off the streets for good! Coconut is one of those few ingredients that really is sweet and savory, and that can taste so all-American, and also so ends-of-the-earth exotic.

Coconut comes in many forms. This rice pudding uses coconut milk, and dried coconut, plus a few extras like rice and sugar and cream to make this creamy coconut concoction, inspired by Thai coconut rice and coconut ice cream. It's luscious, not too sweet, decadent, exotic, and comforting. How's that for a dessert!

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.

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