Coconut Milk Rice Pudding

Here is a wonderful dessert: like a fruity and fragrant crème brûlée… but much simpler! This one will please children as well as their parents.

Ingredients lists: Rice pudding with coconut milk

for 6 jars:

• 90 g of rice cream with vanilla (1 bottle)
• a small can of pineapple in syrup
• 50 cl coconut milk
• 1 cinnamon stick
• 80 g brown sugar

Preparation: rice pudding with coconut milk

Pour the coconut milk in a saucepan with the rice cream, brown sugar and cinnamon. Bring to a boil and let thicken over low heat, stirring occasionally for 10 minutes.
Rinse the pineapple chunks (to remove the excess syrup) and drain them before adding them to the pan. Mix gently.

Divide the cream into small individual pots (remember to remove the cinnamon stick!). Let cool and refrigerate at least 2 hours.
The “plus” (not essential but delicious) is to sprinkle a little brown sugar before serving and caramelize with a blowtorch for a surprising “crème brûlée” version, but without any egg. Magical isn’t it?

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