Frozen Coconut Rice Pudding Ice Cream
Enjoy two desserts in one with this sweet and delicious Frozen Coconut Rice Pudding Ice Cream recipe made with Success® Jasmine Rice.
Ingredients
- 1 bag Success® Jasmine Rice
- 2 cans (14 oz each) coconut milk
- 1 cup heavy cream
- 1 can (10 oz) sweetened condensed milk
- 2 tbsp lime juice
- 1 tsp coconut extract
- 1 tsp lime zest
- 1 tsp vanilla extract
- 1/3 cup shredded coconut, toasted
Instructions
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.
Step 1
Prepare rice according to package directions, substituting coconut milk and heavy cream for water. Drain rice, reserving coconut milk mixture.
Step 2
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.
Step 3
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.
Recipe Tip
Alternatively, freeze this dish in ice pop molds and roll in toasted coconut before serving.
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