This week, I would like to introduce fellow Improv Challenger, Anne who writes From My Sweet Heart. She joined the challenge in January and has given us such delightful dishes as Lemony Blue Heart Cupcakes, Carrot Ginger Trifles, Purple Potato Pizzas and Peanut Butter and Jelly Ice Cream. Her blog is filled with so many drool-worthy desserts and baked goods. Her photos make you want to rush out to the kitchen and get to baking!!
Hi everyone! I am so happy to be a guest on Kristen’s wonderful blog today. My name is Anne and I write a blog called From My Sweet Heart. I am the mother of two wonderful young men, now in their early twenties. I work full time in health care (ophthalmology). And I live in a suburb of Washington, D.C. But my real passion, and the reason for starting my blog only a short year ago, is for baking and dessert making (and eating!).
I belong to a couple of baking groups online, but my favorite group to participate in is Kristen’s Improv Cooking Challenge! I love being challenged with a couple of ingredients that I get to put together in a recipe of my choice! And I love being inspired by what everyone else does with the ingredients as well.
Today, I am hoping to honor Kristen by making a dessert which is somewhat frugal and gluten free. Coconut Risotto! I have to tell you that I must have over a hundred posts on my blog now, but this is hands down, my most favorite dessert so far! The texture of this is unreal! It’s sweet and creamy. But the shredded and toasted coconut, the pulp from the coconut water, and the arborio rice give it a nice, tender chewiness. It’s sprinkled with a little toasted coconut, toasted almonds and a hint of dark chopped chocolate! I am not ashamed to tell you that I rushed through photographing this (sorry about the pictures!) because I couldn’t wait to dig in! And as soon as the pictures were taken, my bowl was empty…..and it was only 10 in the morning! So I hope you all will enjoy this as much as I did!
Just a note: if you have ever felt intimidated by making a risotto, don’t be here! This dessert version is easy and almost foolproof. The key is having all of the ingredients warm so you don’t interfere with the cooking process. And then you are simply and slowly adding warm coconut “broth” to the rice.
- 2 cups coconut water
- 1 13.5 oz can coconut milk
- 1 cup dry arborio rice
- 2 Tbsp unsalted butter
- pinch salt
- 1 cup sweetened shredded coconut
- ½ cup cream of coconut
- toasted almonds
- toasted coconut
- chopped bittersweet chocolate
- First, prepare your brodo by simmering the coconut milk and 1½ cups coconut water in a saucepan over medium heat.
- In a sauté pan over medium heat, melt the butter and sauté the rice until each grain is coated and the butter begins to get frothy.
- Next, deglaze the pan by adding ½ cup warm coconut water.
- Stand back because it sizzles and steams at this point.
- Once the pan is deglazed, add the brodo to the rice in ½ cup increments (I used a ladle full at a time).
- Simmer and stir the rice frequently until each addition is almost completely absorbed before you add another ladle full.
- You will continue this process until all the brodo has been added.
- Finally, stir in the cream of coconut and simmer another 2 minutes.
- Add the pinch of salt and the cup of coconut.
- Stir until the coconut is well incorporated.
- Spoon this creamy deliciousness into your serving dishes and garnish with a bit of coconut, almonds and chopped chocolate.
Thanks, Anne!!! As I set up this post, I kept dreaming of having a big bowl of this amazing sweet rice. Coconut water is now on my shopping list!!!