Name: Coconut Rice Pudding Parfaits with Mango and Pineapple
Yield: Makes 6 servings
Ingredients: 3 cups water; 1 cup basmati rice; 1 cup plus 2 tablespoons sugar; 2 large eggs; 2 large egg yolks; 3 tablespoons cornstarch; 4 teaspoons vanilla extract; 1 1/2 cups whole milk; 1 cup canned unsweetened coconut milk*; 1 teaspoon salt; 1 cup shredded coconut, toasted; 1 cup whipping cream; 1 1/2 cups sweetened flaked coconut; 2/3 cup all purpose flour; 1/2 cup (packed) golden brown sugar; 1/4 cup sugar; 3/4 teaspoon salt; 4 1/2 tablespoons chilled unsalted butter, diced; 2 cups chopped peeled fresh pineapple; 1 cup chopped peeled pitted fresh mango

"The last time we went to Las Vegas," writes Timothy Arndt of Austin, Texas, "I took my girlfriend out to dinner at Olives in the Bellagio, and we were both impressed with the food and the gorgeous setting. Best of all was dessert — we shared a creamy and exotic coconut rice pudding with tropical fruit."

Use any leftover macaroon crumble over ice cream or fresh fruit.

Recipe notes

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