Coconut Rice with Tropical Fruit

Source: Angela Lowry

2 cups cooked medium-grain rice

3 cups canned unsweetened coconut milk

3/4 cup plus 2 tbsp packed light brown sugar

4 large egg yolks

2 Tbsp cornstarch

1 Tbsp GFCF vanilla extract

2 cup chopped ripe fruits, such as mango, papaya, banana, and raspberries, or any combination sweetened whipped topping for garnish.

In a heavy-bottomed medium saucepan, bring the rice & coconut milk to a simmer over medium heat. Reduce the heat to low & cook, stirring often, until the rice is very soft, about 10 minutes. Stir in the brown sugar until dissolved. In a medium bowl, whisk the egg yolks and cornstarch. Gradually whisk in about 1/2 cup of the hot rice mixture. Pour into the saucepan & cook, stirring constantly, until it comes to a simmer, then stir for 1 minute. Stir in the vanilla. Transfer to a medium bowl. Press a piece of plastic wrap directly onto the surface of the pudding. Using a small sharp knife, poke a few holes to act as vents in the plastic wrap. Cool the pudding to room temperature. Refrigerate until chilled, at least 4 hours to overnight. Spoon the rice pudding into large wine glasses, layering with the fruit. Top with a dollop of whipped topping & serve immediately.