The combination of toasted coconut, creamy coconut milk, and a touch of ground nutmeg may fool you into thinking that you’re eating a coconut custard pie. I love this pudding topped with chopped fresh pineapple or mango and garnished with more toasted coconut.
SERVES 6 TO 8
INGREDIENTS
- 1 1/2 cups Arborio or another short-grain rice
- 1 1/2 cups whole milk
- 1 cup half-and-half
- One 14-ounce can coconut milk
- 1 cup sugar
- 2 cups toasted sweetened shredded coconut
- 1/2 teaspoon freshly grated nutmeg
INSTRUCTIONS
- Coat the inside of the pressure cooker with nonstick cooking spray. Combine the rice, milk, half-and-half, coconut milk, sugar, 1 cup of the toasted coconut, and the nutmeg in the pressure cooker, stirring to blend. Lock the lid in place and cook at low pressure for 15 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Transfer the pudding to a serving bowl and serve warm, garnished with the remaining cup of toasted coconut. Alternatively, cool the pudding completely, refrigerate, and serve cold, sprinkled with the toasted coconut.
