Coconut Lime Rice Pudding With Toasted Almonds

• 1 can (13.66 Oz. Size) Coconut Milk, Unsweetened
• 4 Tablespoons Milk
• 1/2 cups Arborio Rice
• 1/4 cups White Sugar
• 1 cup Sweetened And Flaked Coconut
• 2/3 cups Slivered Almonds
• 2 teaspoons Lime Zest, Or More As Desired

1. 1. Combine coconut milk, milk, rice and sugar in a pan and bring to a boil over medium heat, stirring frequently.
2. 2. Once boiling, cover with a lid and turn heat down to low. Simmer for 30 minutes, stirring every 5 minutes or so.
3. 3. Meanwhile, place coconut in a pan over medium heat and cook for 3-4 minutes, constantly stirring until toasted. Repeat with almond slices. Combine toasted coconut and almonds in a bowl and mix thoroughly.
4. 4. Remove rice from heat and stir in lime zest and half of the coconut almond mixture. Pour into 4 separate bowls. Top with remaining coconut almond mixture and addition lime zest, if desired. Eat warm or chilled.

coconut milk, milk, arborio rice, ubc, lime zest

Taken from tastykitchen.com/recipes/desserts/coconut-lime-rice-pudding-with-toasted-almonds/ (may not work)