For Christmas Eve dinner everyone chose my homemade macaroni and cheese with garlic bread for dinner, but I decided to surprise them with a traditional dessert that the whole family loves, but with a tropical twist! I found this recipe in "Alive" magazine and it is a definite keeper!!
- In a large pot or large high-sided skillet, stirring constantly, bring 3 cups coconut milk, arborio rice, and brown rice to a boil. Reduce to medium and cook uncovered, stirring often, for 20 minutes. Reduce to medium-low and cook for 20 minutes longer.
- Stir in remaining cup of coconut milk, 1/2 cup coconut chips, maple syrup, vanilla, salt and allspice. Continue to cook uncovered over medium-low heat, stirring often, for 10 to 20 minutes or until mixture is thickened and rice is tender.
- Chill pudding for at least 6 hours.
- Serve garnished with banana slices and remaining coconut.