Easter Series: Grilled Pineapple and Coconut Rice Pudding Recipe
Easter is a time for indulging in sweet treats and desserts, and what could be better than a delicious and tropical dessert that is perfect for grilling? This grilled pineapple and coconut rice pudding recipe is sure to impress your family and friends, and is the perfect way to end your Easter meal.
Ingredients:
1 cup of jasmine rice
1 can of coconut milk
1/2 cup of granulated sugar
1/4 tsp of salt
1/2 cup of water
1 fresh pineapple, peeled and cored
2 tbsp of honey
1 tbsp of lime juice
1 tbsp of grated lime zest
1/4 cup of shredded coconut
Mint leaves for garnish
Instructions:
Rinse the rice in cold water and drain it. Place the rice in a saucepan with the coconut milk, sugar, salt, and water. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer the rice, stirring occasionally, for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
Cut the pineapple into thick slices and brush them with honey. Grill the pineapple slices over medium heat for 3-4 minutes on each side, or until they are caramelized and tender.
In a small bowl, mix together the lime juice and grated lime zest. Once the rice is cooked, stir in the lime juice mixture and shredded coconut.
Serve the rice pudding in bowls topped with the grilled pineapple slices and garnished with mint leaves.
Helpful Hints:
Make sure to brush the pineapple with honey before grilling to achieve a caramelized and sweet result.
Use a rice cooker for even easier preparation of the coconut rice pudding.
To add an extra crunch, sprinkle some toasted coconut flakes over the top of the pudding.
A sweet and tropical Easter dessert, this grilled pineapple and coconut rice pudding recipe is sure to impress your guests and add a fun twist to your Easter meal. It is the perfect combination of sweet and creamy, with the added bonus of deliciously grilled pineapple. Give it a try and see for yourself!
