I love rice pudding, and I love coconut. I don't remember where on the internet I found this recipe, but it was an instant favorite. It takes very little effort, but you do need at least 45 minutes to let it simmer on its own. There is very little prep involved, other than opening cans of coconut milk. Speaking of coconut milk, this is one occasion where light is definitely okay. The pudding is incredibly rich, and you won't miss the extra fat at all.
Coconut rice pudding (makes a lot - probably 10 servings)
3 cans coconut milk, 14 oz. each (I used light)
1/2 cup sugar (increase slightly if your coconut is unsweetened)
1 cup shredded coconut (sweetened)
2/3 cup arborio rice (you can use other rice, but this one is the best)
3/4 tsp salt
Dash of vanilla extract
Combine everything except the vanilla in a large saucepan. Bring to a gentle boil, reduce the heat and then simmer gently for 45 minutes, stirring occasionally. The pudding thickens up considerably and it's hard to resist licking the spoon. Once the rice is cooked and the pudding is thick, remove from heat and stir in vanilla extract.
Tastes equally great hot or cold, in my opinion. And especially lovely with some fresh nutmeg grated over the top.