Jamm’n Jamaican Pudd’n

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 1 medium coconut
• 3 cups half-and-half
• 1/4 cup arborio rice, uncooked
• 1/3 cup brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup dark raisin
• 1/4 teaspoon ground ginger
• 1 medium mango
• 1 tablespoon lime juice
• 1 tablespoon butter, to butter dish

Recipe

• 1 puncture the soft top part of the coconut with a long nail or ice pick and drain liquid into a small dish or measuring cup.
• 2 crack the coconut using a hammer and separate the meat from the shell. peel off the thin brown skin; strain the reserved coconut liquid through a fine sieve to remove any impurities. measure liquid, if there is not ½ cup of liquid additional water may be added to equal ½ cup. using half the coconut meat (approximately 4 oz weight) puree the coconut with the liquid. this mixture should measure 1 cup approximately.
• 3 grate the remaining coconut with the medium blade of a food processor or on a medium hand grater, reserve ½ cup grated coconut and package the remaining and store in freezer or refrigerator for other uses.
• 4 preheat oven to 300 degrees and butter a 2 quart oven proof casserole.
• 5 add the coconut slurry, half and half, rice, salt and brown sugar; place in preheated oven and bake for 2 hours making sure to stir every 30 minutes to prevent the rice from settling to the bottom.
• 6 the last 30 minutes of cooking, stir in the vanilla extract, raisins and ginger. sprinkle with the reserved ½ cup grated coconut.
• 7 while the pudding is cooking, peel and dice mango over blender jar to capture all the juices; add the lime juice and puree together in a blender. pour into small dish, cover and refrigerate until serving time.
• 8 serve the pudding warm from the oven topped with a spoon or so of the mango puree.