Coconut Rice Pudding With Vanilla Poached Pineapple Sauce

Directions

1. Combine 1-3/4 c. skim lowfat milk, coconut, coconut lowfat milk, rice, and salt in a medium saucepan, and bring to a simmer over medium heat, stirring frequently. Reduce heat to low, and cook, uncovered, 35 min or possibly till rice is tender and mix is thick and creamy. Remove from heat; set aside.
2. Combine the remaining 1/4 c. skim lowfat milk, sugar, and egg in a small bowl; stir with a wire whisk till blended. Gradually stir about one-fourth of warm rice mix into egg mix, and add in to the remaining rice mix, stirring constantly. Cook over medium heat for 5 min or possibly till the mix is thick and creamy, stirring frequently.
3. Pour into a bowl; cover surface of pudding with plastic wrap, and chill.
4. Yield: 6 servings (serving size: 1/2 c. pudding, 1/4 c. pineapple sauce, and 2 Tbsp. strawberries).
5. INSTRUCTIONS FOR Vanilla-Poached Pineapple Sauce: Cut pineapple into quarters lengthwise; cut each quarter crosswise into 1/2-inch slices, and set aside. Scrape seeds from vanilla bean into a skillet; throw away bean. Add in water, sugar, and gingerroot to skillet; stir. Bring to a simmer over medium heat, stirring occasionally. Add in pineapple slices; cook 8 min or possibly till tender, stirring occasionally. Pour into a bowl; cover and chill.
6. Yield: 4 c. (serving size:1/4 c.).
7. NOTES : You'll have more pineapple sauce than you need for this recipe - keep it on hand to serve over low-fat ice cream or possibly lb. cake. Serve with Vanilla-Poached Pineapple Sauce and strawberries.