Ingredients

The following ingredients have 4 Servings
  • 1.333 cups milk
  • 0.875 cup Coconut milk
  • 2 Tbsps Shredded coconut
  • 0.667 cup short grain rice
  • 0.333 cup sugar
  • 2 eggs (separated)
  • 1.125 cups Shredded coconut
  • Physalis

Instruction

  • Reserve 4 tbsp of the milk. Bring the remaining milk to a boil with the coconut milk and shredded coconut. Add the rice and sugar. Cover and cook for approx. 40 minutes on a low heat until the rice is soft. Take off the heat.
  • Beat the egg yolks with the reserved milk and stir into the rice while still hot. Let cool, stirring occasionally.
  • Beat the egg whites until stiff and fold into the cool rice. Spoon into 4 bowls and chill in the fridge for about 1 hour.
  • To garnish: roast the shredded coconut without fat, stirring continually. Allow to cool and sprinkle over the puddings. Garnish with physalis and serve.