Turks and Caicos Island Coconut Rice Pudding

Ingredients

In the original Samoan dish, Koko araisa, the main ingredient is cocoa powder, which gives it a rich chocolate flavor. However, in this adapted recipe for the Turks and Caicos Islands, cocoa powder is replaced with coconut milk to infuse the dish with the tropical essence of the region. Additionally, the spices used in the original dish are modified to include warm flavors like cinnamon and nutmeg, which are commonly found in the cuisine of the Turks and Caicos Islands. We alse have the original recipe for Koko araisa, so you can check it out.

• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) white rice 1 cup (200g) white rice
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1 cinnamon stick 1 cinnamon stick
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Shredded coconut, for garnish (optional) Shredded coconut, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a medium-sized saucepan, combine the coconut milk, rice, brown sugar, cinnamon stick, nutmeg, and salt.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a gentle boil.
3. 3.
   Reduce the heat to low and simmer the mixture, stirring occasionally, for about 20-25 minutes or until the rice is tender and the pudding has thickened.
4. 4.
   Remove the saucepan from the heat and stir in the vanilla extract.
5. 5.
   Allow the pudding to cool slightly before serving.
6. 6.
   Serve the Coconut Rice Pudding warm or chilled, garnished with shredded coconut if desired.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Cinnamon stick — If you don't have a cinnamon stick, you can substitute it with 1/2 teaspoon of ground cinnamon.
• Shredded coconut — Toast the shredded coconut in a dry skillet over medium heat until golden brown for added flavor and crunch.

Tips & Tricks

• Rinse the rice before cooking to remove excess starch and achieve a fluffier texture.
• Adjust the sweetness by adding more or less brown sugar according to your preference.
• For a creamier consistency, you can stir in a little extra coconut milk at the end of cooking.

Serving advice

Serve the Coconut Rice Pudding as a comforting dessert after a delicious Caribbean meal. It can be enjoyed warm or chilled, depending on your preference. Top it with a sprinkle of toasted shredded coconut for added texture and visual appeal.

Presentation advice

Serve the Coconut Rice Pudding in individual dessert bowls or ramekins. You can garnish each serving with a dusting of ground cinnamon or a drizzle of coconut milk for an elegant touch. For a tropical presentation, place a fresh edible flower on top of each serving.