ONE FOR THE TABLE: Coconut-Lime Pudding with Mangoes
2 cups coconut milk (regular or light)
1/3 cup sugar
Zest of 1/2 lime
Garnishes:
1 small, ripe mango, diced
2 tablespoons sweetened coconut shreds, toasted
2 tablespoons unsalted cashew nuts, chopped
A pinch of lime zest
Place 4 tablespoons shredded coconut in a large non-stick skillet over medium heat. Shake the pan handle gently in a back-and-forth motion for 2-3 minutes to ensure even toasting, or until coconut is golden and aromatic. Set aside.
Add rice, water, coconut milk and sugar to a medium heavy-bottomed saucepan, stir well, and bring to a boil. Lower heat to a simmer, letting the rice bubble gently for 35-45 minutes, stirring occasionally. When done, the rice will be plump and the pudding will be thick and creamy. Give it a taste -- the rice should be fully cooked yet maintain a slight firmness.
Remove from heat and stir in the lime zest and toasted coconut. Allow to cool slightly before placing in individual serving dishes. Garnish each dish with fresh diced mango, toasted coconut, chopped cashews and finely grated lime zest.
(Susan Russo is a freelance food writer and cookbook author who lives in San Diego. She publishes stories, recipes and photos on her cooking blog, Food Blogga. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com/.)
