Coconut Rice Puddings with Crispy Coconut

Coconut Rice Puddings with Crispy Coconut
Photo by Antonis Achilleos


  • 1 14-ounce can regular unsweetened coconut milk
  • ½ vanilla bean
  • 2 14-ounce cans light unsweetened coconut milk
  • 1 large egg white
  • ½ teaspoon vanilla extract
  • ¾ teaspoon salt
  • 2/3 cup sugar
  • + 5 more ingredients
    • 3 tablespoons sugar
    • 2/3 cup unsweetened shredded coconut
    • 2/3 cup short-grain or long-grain rice (such as arborio or jasmine)
    • 1 salt
    • 2 ½ cups unsweetened coconut shavings (coconut chips)

Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Whisk egg white, sugar, vanilla, and salt in medium bowl to blend. Add coconut shavings and toss until evenly moistened. Spread coconut mixture evenly on prepared baking sheet. Bake until coconut is light golden and beginning t...

View full recipe at Epicurious


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