COOKING

with Coconut Spiced Rice Pudding

Rice:

1 1/2 cups water

1 (3-inch) cinnamon stick

1 whole star anise

1 cup jasmine rice

Pudding:

1 ¼ tsp. ground cinnamon

1 tsp. ground ginger

3/4 tsp. ground cardamom

1/2 tsp. kosher salt

Pinch ground black pepper

1 tsp.vanilla extract

3 (13 1/2-oz.) cans Coco Lopez® Coconut Milk

1 cup brown sugar

Toasted coconut (optional garnish)

Coco Lopez Coconut Milk to the spices, and whisk to create a smooth paste. This prevents the spices from clumping together when added to the rice.

3Once the rice has finished cooking, add 4 cups of coconut milk & the spice paste to the pot.

4Bring the mixture to a gentle simmer over low heat, uncovered, and cook without stirring for 15 minutes. The surface of the rice pudding should develop small bubbles. Do not stir – you don’t want the rice to break up.

5After 15 minutes, add brown sugar & stir the pudding (also stir any skin that's formed). Simmer for another 20 minutes, stirring frequently, or until the pudding has thickened.

Coconut Shrimp with Sweet Chili Mayo

2 tbls Coco Lopez® Coconut Milk

¼ cup mayonnaise

2 tbls sweet chili sauce

1 pound tail-on shrimp, shelled

1/2 cup all-purpose flour

1 egg

1/2 cup panko bread crumbs

1/2 cup sweetened coconut flakes

1

In a 4-quart pot, combine water, cinnamon stick, & star anise, & bring water to boil over medium-high heat. Add rice & reduce heat to low. Cover the pot & steam until no longer crunchy, about 15 minutes.

2

In a small bowl, combine the spices. Add the vanilla extract and ¼ cup of

6Remove the cinnamon stick & star anise from the pudding and discard. Transfer the pudding to a shallow dish & refrigerate uncovered until cold, at least 3 hours.

7Before serving, stir in the remaining coconut milk. Spoon the pudding into individual serving dishes and garnish with a sprinkle of ground cinnamon & toasted coconut flakes.

Kosher salt & freshly ground black pepper

Oil for frying

1In a small bowl, combine the mayonnaise, sweet chili sauce &. set aside.

2With a paring knife, slice down deep at the middle of the back of the shrimp, do not cut all the way through. Discard the black vein/tract.

3Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg & coconut milk in the second; and combine the panko and coconut flakes in the third.

4Heat 2 inches of oil in a sauté pan over moderate heat until 350°F.

5As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.

6Fry the shrimp in small batches for 2 to 3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping. Serves 4.