| This decadent dessert has
a rich but bright flavor, satiny texture, and tantalizing
aroma. Fresh golden pineapple is best for this recipe, but
you may also use canned golden pineapple in light syrup.
Yield: 6-8 Servings
Ingredients:
- 1 cup whole milk
- 1 (14-ounce) can coconut milk
- 1 cup Arborio rice
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- ½ cup sugar
- 6 ounces fresh pineapple, cored and diced
- ½ cup flour
- 1 to 1 ½ cups heavy cream
- 2 egg yolks
- Mint leaves for garnish
Method:
Place the whole milk, coconut milk, rice, vanilla extract,
salt, and sugar in a 3-quart saucepan over high heat. Stirring
frequently, bring to a boil, and then reduce heat to medium.
Stir in the pineapple and simmer, stirring frequently, for
8 minutes. Stir in the flour, and cook for 5 additional minutes.
Add cream and cook, stirring frequently, for 5 minutes. Reduce
heat to low, and then stir in the yolks. Cook for 3 additional
minutes. Garnish with mint leaves. Serve immediately.
Wine Pairings:
Huget Cava Grand Reserva Brut, Penedès, Spain
Lustau, Muscat Emilin, Jerez, Spain
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