Chocolate Macaroon Pudding

Creamy coconut chocolate rice pudding, gilded with a sprinkling of toasted coconut and shaved chocolate.

Recipe Ingredients:

3 cups cooked medium grain rice
1 (14-ounce) can unsweetened coconut milk
1 cup sweetened condensed milk
1 cup milk
8 ounces semisweet chocolate, chopped*
2 cups sweetened flaked coconut
Toasted coconut for garnish (optional)
Shaved chocolate for garnish (optional)

Cooking Directions:

1. Combine rice, coconut milk, condensed milk and milk in 2-quart saucepan. Cook over medium heat until thick and creamy, 20 to 25 minutes, stirring frequently. Remove from heat.
2. Add chocolate and coconut, stirring until chocolate is melted.
3. Garnish with toasted coconut and shaved chocolate, if desired.

Makes 8 servings.

*Or substitute with 8 ounces semisweet chocolate chips (1 1/4 cups).

Recipe and photograph provided courtesy of USA Rice Federation.