Coconut Rice Pudding Parfaits With Fresh Mango and Pineapple - water

Method

• For rice pudding: Bring 3 cups water to boil in heavy medium saucepan.
• Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes.
• Drain if necessary.
• Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla in large bowl to combine.
• Bring whole milk, coconut milk, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan.
• Pour over sugar-egg mixture, whisking constantly.
• Strain mixture back into saucepan and bring to boil over medium heat.
• Whisk gently until slightly thickened.
• Remove from heat.
• Fold in cooked rice and coconut.
• Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours.
• (Can be prepared up to 1 day ahead.
• Keep refrigerated.)
• Stir in cream.
• For macaroon crumble: Preheat oven to 350F Line large rimmed baking sheet with parchment paper.
• Toss coconut, flour, both sugars, and salt in large bowl to combine.
• Using fingertips, rub butter into mixture until clumps form.
• Spread mixture on baking sheet, patting down slightly.
• Bake until golden brown, about 20 minutes.
• Cool.
• Break crumble into bite-size pieces.
• Toss pineapple and mango in bowl to combine.
• Presentation: Spoon 1/4 cup rice pudding into each of 6 wine glasses.
• Top each with 1/4 cup fruit mixture.
• Sprinkle each with 2 tablespoons macaroon crumble.
• Repeat with remaining pudding and fruit mixture (reserve remaining pudding for another use).
• Sprinkle each parfait with 2 tablespoons macaroon crumble and serve.