Caramelized Pineapple and Coconut Rice Pudding (Serves 6) Cambodians include rice at dessert time, too. The rich contribution of the coconut milk and the unique topping of ginger-infused, caramelized pineapple turn this simple rice pudding into a real treat. If you make this dessert ahead, chill the caramelized pineapple separately and warm it just before serving – you’ll be glad you did!

2/ cups lite coconut milk

VA cups unsweetened soymilk

2A cup vegan sugar*(page 17), divided

A cup sweet rice, also called sticky rice

2 Tablespoons fresh lemon juice

VA teaspoons vanilla extract

1 teaspoon lemon zest

2 Tablespoons toasted, dried unsweetened coconut

1 large ripe pineapple

2 Tablespoons sesame oil

2-inch piece fresh ginger, peeled and grated

2-3 Tablespoons toasted sesame seeds or toasted shredded coconut for garnish

Preheat the oven to 300 degrees and lightly oil an 8 x 8-inch baking dish.

In a medium bowl, combine the coconut milk, soymilk, 1/3 cup of the sugar, rice, lemon juice, vanilla extract, and lemon zest. Mix well and pour into prepared baking dish. Mix again to distribute the rice evenly.

Bake the mixture for 30 minutes. Remove and stir in the toasted coconut and bake for another IV2 hours.

During the last 30 minutes of baking, trim the pineapple and cut into bite-size pieces. Put the sesame oil in a large, deep, heavy skillet over high heat. Add the ginger and stir for 30 seconds. Add the pineapple and continue cooking over high heat, stirring constantly, for 1 minute.

Add the remaining 1/3 cup sugar and cook for 4-7 minutes, stirring frequently, until most of the liquid is absorbed and the pineapple begins to caramelize and mrn golden brown.

To serve, spoon the rice pudding into dessert bowls and top with the warm caramelized pineapple. Garnish with a sprinkle of toasted coconut or sesame seeds.

Total calories per serving: 332

Carbohydrates: 49 grams

Sodium: 25 milligrams

Fat: 14 grams

Protein: 4 grams

Fiber: 3 grams