Coconut Tres Leches Rice Pudding Delightful Dessert

Ingredients

• 1 cup Arborio rice (or short-grain rice)
• 2 cups coconut milk
• 1 cup whole milk
• 1 cup sweetened condensed milk
• 1 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 4 teaspoon salt
• 1 2 teaspoon ground cinnamon
• 1 zest of 1 lime
• to taste toasted coconut flakes for garnish

Instructions

1. Rinse the Arborio rice under cold water until the water runs clear to remove excess starch. Drain well.
2. In a medium saucepan, combine the rinsed rice, coconut milk, whole milk, and salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
3. Once simmering, reduce the heat to low. Cover the pot and cook for about 20-25 minutes, stirring occasionally until the rice is tender and has absorbed most of the liquid.
4. Stir in the sweetened condensed milk, granulated sugar, vanilla extract, ground cinnamon, and lime zest. Mix well and cook for an additional 5 minutes on low heat, allowing the pudding to thicken.
5. Remove from heat and let the pudding cool slightly before transferring it to individual serving cups or a large bowl.
6. Refrigerate for at least 2 hours to allow the flavors to meld and the pudding to chill.
7. Before serving, top each portion with a generous sprinkle of toasted coconut flakes for added texture and flavor.