Mango-Toasted Coconut Rice Pudding
Yield: 16 dessert servings
Ingredients:
- 4 lb. Reser’s Rice Pudding (71117.03031)
- 2 cups Reser’s Mango Chunks (79453.73928), drained of syrup
- 1 each 14 oz. can Coconut milk (not lite)
- ½ cup Mango syrup, reserved
- 2 cups Coconut shredded, toasted in 325°F oven
- 1 ½ cups Reser’s Diced Mangoes (79453.17029), drained of syrup
Directions:
- In a blender, puree coconut milk, Reser’s Mango Chunks and mango syrup until smooth and refrigerate.
- Toast coconut shreds on parchment and set aside to cool.
- In a large bowl, place 4 oz Reser’s Rice Pudding in middle.
- Drizzle coconut mango sauce around pudding.
- Garnish the sauce with Reser’s Diced Mangoes and the Reser’s Rice Pudding with toasted coconut shreds.
