This recipe proves that two desserts are better than one! Your whole family is sure to love this easy, no-churn rice pudding and ice cream combination.
Prepare rice according to package directions, substituting coconut milk and heavy cream for water. Drain rice, reserving coconut milk mixture.
Combine rice and reserved coconut milk mixture in a medium saucepan. Stir in sweetened condensed milk, lime juice, coconut extract, lime zest and vanilla extract. Set over medium heat and bring to a simmer. Cook for 3 to 5 minutes, or until thickened slightly. Let cool completely and refrigerate until chilled.
Scrape into a loaf pan and freeze for 4 to 6 hours, or until firm. Let stand at room temperature until softened slightly. Scoop into bowls and serve with a sprinkle of toasted coconut.
Alternatively, freeze this dish in ice pop molds and roll in toasted coconut before serving.