Eternal Summer

Allergens

Dairy, Coconut, Fruit

Ingredients

• 1 cup jasmine rice
• 2 cups coconut milk
• 1/2 cup granulated sugar
• 1 tsp kosher salt
• 1 can (20 oz) pineapple chunks, drained
• 1 can (20 oz) mango chunks, drained
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup toasted coconut flakes
• 1 tbsp lime zest
• Fresh mint leaves for garnish

Instructions

1. Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 3/4 cups of coconut milk, sugar, and salt. Bring to a boil over high heat, then reduce the heat to low and cover. Cook for 18 minutes or until all the liquid has been absorbed. Set aside to cool.
2. In a blender, puree half of the pineapple chunks and mango chunks with the remaining coconut milk and sweetened condensed milk. Blend until smooth.
3. Once the rice has cooled, fold in the pureed fruit mixture along with the remaining fresh pineapple and mango chunks, toasted coconut flakes, and lime zest. Mix well to combine.
4. Pour the mixture into a 9x5 inch loaf pan and freeze until firm, at least 6 hours or overnight.
5. To serve, remove the dessert from the freezer 10 minutes before slicing. Use a sharp knife dipped in warm water to cut clean slices.

Chef’s Insight

Allow the dessert to thaw slightly before cutting and serving for easier handling.

Notes

Be sure to rinse the rice thoroughly to remove excess starch.