Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
901
Calories
17g
Protein
47g
Fat
108g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups cooked rice
- 2/3 cup sugar, divided
- 3 cups milk
- 1 teaspoon vanilla extract
- 1 20-ounce can crushed pineapple, drained
- 1/2 cup brown sugar, divided
- 3 tablespoons butter or margarine, melted
- 1 7-ounce can flaked coconut
- 1 tablespoon grated lemon peel
- 1 teaspoon ground cinnamon
- =
Directions
1
Combine rice, 1/3 cup sugar and milk in large saucepan. Cook over medium-low heat until thick and creamy, about 30 to 40 minutes, stirring often. Stir in vanilla; cool.
2
Heat pineapple and remaining 1/3 cup sugar in small saucepan until sugar dissolves; cool. Blend brown sugar with butter, coconut, lemon peel and cinnamon.
3
Alternate layers of pudding, pineapple and coconut mixture in parfait glasses or one large serving dish. Repeat layers ending with coconut mixture. Chill before serving.
Recipe sourced from
fandom