Coconut Pudding With Caramel Sauce Food

COCONUT CREME CARAMEL

Coconut Creme Caramel image

Provided by Corinne Trang

Categories dessert

Time 12h55m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 cup sugar, divided in half
3 tablespoons water
2 cups canned unsweetened coconut milk
1 cup whole milk
6 large eggs
8 fresh mint leaves, equal size

Steps:

Melt 1/2 cup sugar with 3 tablespoons water in a saucepan over medium-low heat, occasionally swirling the pan, until the sugar starts to bubble and turn golden brown, about 7 minutes. Remove from the heat and divide the syrup among 8 (1/2) cup ramekins so the bottoms and sides are covered with the syrup. Preheat the oven to 275 degrees. Meanwhile, whisk the remaining sugar, coconut milk, whole milk, and eggs in a bowl until the sugar is completely dissolved. Divide the mixture among the ramekins. Create a water bath by filling a baking dish halfway with water. Place the ramekins in it and bake until the custards set, about 35 minutes. Remove from the oven and allow to cool in the water bath. Cover with plastic wrap and refrigerate and least 12 hours. To serve, loosen the sides with a knife and invert custard onto plates so the caramel is on top, drizzling any remaining caramel on the plates around the custard. Serve chilled garnished with a mint leaf.

COCONUT CARAMEL RICE PUDDING - MW

Coconut Caramel Rice Pudding - MW image

I had a variation of rice pudding I used to make with leftover brown rice (I buy extra boxes of rice when we get Asian takeout). When they posted the Natural Bliss recipe contest, I re-worked the recipe a bit to include the coffee creamer. Imagine my surprise and delight when I was named one of the 10 winners! It's jazzed up...

Provided by Hope Wasylenki

Categories Puddings

Time 40m

Number Of Ingredients 8

Ingredients

4 c cooked white or brown rice
1 can(s) (14 oz) sweetened condensed milk
2/3 c (5 fluid oz) evaporated milk
2/3 c caramel flavor nestle coffee-mate natural bliss all-natural coffee creamer
2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 c flaked coconut

Steps:

1. Combine everything except coconut in a medium saucepan; whisk well. Cook over medium heat, stirring frequently, until almost boiling.
2. Reduce heat to low, cook stirring frequently, for 20 minutes or so (it should be thickened). Stir in coconut.
3. Serve warm or chilled. If chilling, spoon into serving bowls and cover with plastic wrap. Make sure the plastic wrap touches the surface of the pudding. Garnish with toasted coconut, if desired.

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