Makes 8 to 10 servings
1 cup sweetened condensed milk
One 13 1/2-ounce can unsweetened coconut milk
1/2 cup sweetened flaked coconut
Pinch salt
4 cups cooked medium- or short-grain rice
1/2 cup sweetened flaked coconut, for garnish
About 1 cup Plum Coulis (recipe below)
About 1 cup Persimmon Coulis (recipe below)
Mint sprigs, for garnish
Preheat an oven to 350°F.
In a 2-quart saucepan over medium-high heat, combine the sweetened condensed milk, coconut milk, flaked coconut and salt; bring to a boil. Reduce the heat to low and simmer for 5 minutes, stirring once or twice. Add rice and stir until evenly moistened. Remove the pan from the heat, cover and set aside.
Spread the coconut in a pie pan and bake, stirring frequently, until lightly toasted, 4 to 5 minutes; set aside to cool.
To serve, swirl a bit of Plum Coulis and a bit of Persimmon Coulis in the bottom of a shallow bowl. Place a scoop of the coconut rice pudding in the center. Garnish with toasted coconut and a sprig of fresh mint.
Plum Coulis:
Makes about 2 cups
2 cups peeled, pureed plums
1/3 to 1/2 cup sugar
2 sticks cinnamon
In a small saucepan over low heat, combine the plum puree, sugar and cinnamon sticks and bring to a gentle simmer. Cook gently, stirring frequently, for 10 to 15 minutes. Remove the pan from the heat; set aside to cool to room temperature. Remove the cinnamon sticks. Use the coulis immediately or refrigerate for up to a week before serving.
Persimmon Coulis:
Makes about 2 1/2 cups
6 very soft Fuyu persimmons, peeled and pureed (to yield 2 1/2 cups)
2 tablespoons lemon juice, or more to taste
Granulated sugar to taste
Pinch kosher salt
1 tablespoon sake, or more to taste
In a small saucepan over low heat, combine the persimmon puree, lemon juice, sugar, if needed, and salt. Bring to gentle simmer and cook for 2 minutes, until slightly thickened. Cool to room temperature and stir in the sake, adding more to taste to balance the sweetness. Use the coulis immediately or refrigerate for up to a week before serving.