Coconut Milk Rice Pudding

1 cup arborio rice
4 cups whole milk
1/2 cup dark brown sugar
1 can coconut cream
sprinkle cinnamon

Mix the milk, rice and brown sugar in a large dutch oven and bring to a simmer.   Keep the heat to the lowest heat that will keep it bubbling, stirring every so often, cook until the milk is very creamy and thickened, and the rice is tender.    Takes about 30 minutes.   Stirring more often the thicker it gets.   Then add the can of coconut cream and continue to simmer until very thick, creamy and the rice is very tender.   Sprinkle in some cinnamon to taste.    Serve either warm or chilled.   

Easy Summertime Frozen Treat

I am always looking for healthy treats to snack on.   I love my ice cream and other frozen delights, but they all tend to be very high in sugar and or fats.   While this one isn't exactly low carb or low fat, it is still a lot better than most.   Also, because it is mainly made of fruit, it also gives  you lots of fiber and nutrition as well.   And it is gluten and dairy free!  

Approximately 4 cups of frozen fruit  (use your imagination, but choose something that isn't too bulky or firm:   pineapple, bananas, berries, peaches, apricots or something like that.   mix and match according to what you like or have available)
1 cup coconut milk

Add all to a blender or a food processor and blend until smooth and creamy.   Scrape down sides as needed.   Spoon into serving dishes and garnish as you please.   This should make enough for 3-5 people, depending on serving size.   Enjoy!

Coconut Pound Cake

I love a good coconut anything, just as long as the coconut flavoring isn't too strong.   I stumbled across the original of this recipe online and thought it would be a fun one to try.  I wasn't the least bit disappointed, either.   I made one last night and took it to work.  They all went nuts about it.  It has a delicate texture and delicious coconut flavor.   I think it would also be a fun one to play with as well.  

Coconut Pound Cake

Preheat oven to 300 degrees.    Grease and flour a 9-inch bundt pain.  Set aside.

¾ cup softened butter

¾ cup coconut milk

1 ½ cups white sugar

3 eggs, lightly beaten

1 tsp. vanilla

6 tbsp. shredded coconut

1 ¾ cups all purpose flour

1 ½ tsp. baking powder

½ tsp. salt

Mix together the flour, salt and baking powder, set aside.   Cream the butter and sugar together until light and fluffy.   Add the eggs and beat until well blended.   Beat in half of the coconut milk, then add half the flour mixture until well combined.   Add the rest of the coconut milk, blend well.   Finally add the last of the flour mixture and the coconut.   Spoon into the prepared bundt pan and smooth out the top.   Place in the oven and bake about 1 hour and 5 minutes to an hour and 20 minutes, or until a skewer stuck in the middle of the cake comes out clean.   Remove from the oven, allow to cool 10 minutes in the pan.   Carefully remove from the pan and allow to cool.      When cool drizzle a glaze made from ¼ cup coconut milk mixed with enough powdered sugar to make a thick cream.   Allow to set before cutting.   

I have a suspicion you could easily change the flavor of this cake by making a glaze with 2 tbsp. each of dark rum, coconut milk, pineapple juice and 4 tbsp. powdered sugar.   Once the cake comes out of the pan, gently poke small holes in the cake with a very thin skewer or toothpicks, then slowly dribble the glaze mix over the cakes, allowing it to soak into the holes.  

Another thing that might be good is to lightly toast the coconut and cool before adding to the cake batter.   And instead of flouring the greased pan, sprinkle shredded coconut in it instead.   It might also be good to bake in a sheet pan, when cooled spread with seedless raspberry jam or lemon curd, then top with whipped cream  or serve it with some fresh berries.   Use your imagination!