Yield: 6 servings
3/4 cup arborio rice
2 cups water
1 tablespoon coconut oil
3/4 cup silken tofu, drained
1/2 cup coconut milk
1 1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar
1/3 cup brown sugar
1 teaspoon finely grated lime peel
2/3 cup shredded coconut
1/3 cup shredded coconut
1 tablespoon coconut oil, warmed until liquid
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
To make the rice, cook the unrinsed rice and water in a medium pot until boil, then reduce to low heat, covered, for about 15 minutes . Turn the heat off and let it sit for about 6-10 minutes, until the water is absorbed.
To make the cream, process all of the cream ingredients in a blender or food processor.
Fold into the rice in the pan. Let the mixture sit and cool.
Spoon evenly into six 6 ounce ramekins, cover with plastic wrap, and let cool. Refrigerate for several hours before serving. Keep refrigerated.
Top with remaining 1/3 cup coconut, coconut oil, brown sugar and ground cinnamon.
Broil for 3-4 minute or until coconut is golden brown.