Figure 1 Image Source: Chocolate Macaroon Rice Pudding

Ingredients:

• 14 Ounces of Unsweetened Coconut Milk (1 Can)
• 8 Ounces of Semi-Sweet Chocolate
• 3 Cups of Cooked Medium Grain Rice
• 2 Cups of Flaked Coconut
• 1 Cup each of Sweetened Condensed Milk and Standard Milk

Method:

1. Chop the semi-sweet chocolate up reasonably finely as this will make it far easier to melt and combine when the time to do so arrives
   1. Into a 2-quart saucepan, add the rice, the coconut milk, the condensed milk and the standard milk and stir until thoroughly combined
   2. Now while stirring frequently, cook the rice mixture over a medium heat until it becomes thick and creamy (usually takes around 25 minutes). Do not forget the stirring as the mixture may settle and stick to the bottom of your saucepan, which will result in scorching.
   3. Once cooked remove the saucepan from the heat and gently add in the chopped chocolate stirring all the while. Once all the chocolate is in add the coconut, stirring all the while. Continue stirring until all of the chocolate has melted and the coconut evenly distributed throughout the mix. You are now ready to serve.

Serving:

These portions will make 8 adult-sized servings. Serve the chocolate macaroon rice pudding as is or garnished with some toasted coconut and shaved chocolate.

You will find that vanilla custard, whipped cream and ice cream make great accompaniments to your chocolate macaroon rice pudding as does freshly slice fruit, berries or even a fruit salad. We often serve with strawberries, mango and pineapple.

A spoonful of honey or syrup work very well too. For that special event, try garnishing with a little caramel syrup and shaved peppermint chocolate and a sprinkling of crushed mixed nuts (macadamias and pecans seem to be the most popular). Do enjoy!