Coconut Rice Pudding
By Michael Keane, Bridges Restaurant
- 13.5 oz heavy cream
- 3 oz sugar
- 13.5 oz coconut milk unsweetened
- 1 vanilla bean split lengthwise (open bean pod with back of a knife, push all seed pods out)
Stir continually medium/low heat all ingredients.
Serve with tropical fruit compote, mango cubes, pineapple bananas, strawberries and whole mint leaves.
