COCONUT RICE PUDDING WITH CARAMELIZED

APPLES

One of my favorite desserts! I love the coconut flavor with the warm apples! This recipe is wonderful and you will be surprised! The apple jelly and rice pudding can be made a day ahead. Enjoy!

Preparation: 30 min; cooking time: 40 min.

Refrigerate 1 h 30 min

Serving 4

6 tbsp apple jelly

3 drops pure vanilla extract

2 pinch vanilla powder

1 cup whole milk

1 13.5 oz can coconut milk (unsweetened)

5 tbsp Arborio rice

3 1/5 oz sugar

3 tbsp butter

2/3 cup apple juice

2 gala apples

Put the apple jelly in a small saucepan and warm it on low heat until liquid.  Add the pure vanilla extract, vanilla powder and combine.

Pour the jelly into 4 glasses and refrigerate at least 30 minutes.

Bring the milk and coconut milk to a boil in a medium saucepan on medium heat. Rinse the rice, strain and add it to the milk. Reduce the heat to medium-low and simmer 20 minutes, stirring a few times. When the rice is done, add 3 tbsp of sugar. Let cool down. Pour the rice pudding over the apple jelly and refrigerate at least 1 hour.

Put the rest of the sugar in a large frying pan. Let it melt on medium heat. When the sugar becomes golden brown, take it off the heat for 1 minute. Add the butter and apple juice. Return to the heat and stir constantly until all ingredients are combined.

Wash and dry the apples. Core and slice them thin. Put them into the caramel in the large frying pan and cook until transparent.

Top the rice pudding with the warm caramelized apples.

Bon Appétit!