Coconut Rice Pudding

This is the easiest dessert to make, and one of my favorites! To make this recipe even better, substitute the sugar and use condensed milk as a sweetener.

6 SERVINGS

1 quart whole milk
1 cup of arborio rice
1/2 cup of sugar
1 14oz can of unsweetened coconut milk
1/2 cup of coarsely shredded unsweetened coconut

1. In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer for about 30 minutes stirring constantly. Stir in the coconut milk and simmer, stirring occasionally until the rice is very tender, about 10 minutes.
2. In a saucepan toast the coconut lighty until is slighty toasted.
3. Serve rice pudding into bowls, and top with toasted coconut.