3 cups skim milk
1 1/2 cup shredded coconut
1 can (14 oz.) low-fat coconut milk
3/4 cup plus 2 tbsp. uncooked long grain white rice
3/8 tsp. salt
3/8 cup sugar (use 1/2 cup if you are using unsweetened coconut)
2 eggs
Combine milk, coconut, coconut milk, rice and salt in a medium saucepan. Bring to a simmer over medium heat, stirring often. Reduce heat to low. Cook, uncovered, for 35 minutes or until the rice is tender and the mixture is thick and creamy. Remove from heat.
Combine 1/2 cup water with the sugar and eggs in a small bowl. Stir with a wire whisk until blended. Gradually stir some of the hot rice into the egg mixture and mix to blend. Stir the egg mixture back into the main pan of rice. Cook over medium heat for 5 minutes, or until the mixture is thick. Add water as needed.
Pour into a bowl, cover the surface with plastic wrap, and chill. Serve with Pineapple Sauce.
Pineapple Sauce
1 1/2 lbs. cored, peeled pineapple
1 cup water
1/3 cup sugar
2 slices peeled ginger root
1/2 tsp. vanilla extract
Cut pineapple into quarters lengthwise. Cut each wedge crosswise into 1/2-inch slices. Add to a skillet with water, sugar and ginger. Bring to a simmer over medium heat. Cook 8 minutes, or until tender. Add vanilla extract.
Cover and chill.
Note: you could substitute crushed pineapple for fresh pineapple and water. Sugar only to taste.
From Cooking Light magazine.