Rice pudding with coconut and Tahitian vanilla
Discover François Daubinet's recipe for rice pudding with coconut and Tahitian vanilla!
Coconut and vanilla rice pudding
- Whole milk 600g
- Coconut milk 500g
- 35% liquid cream 250g
- Coconut sugar 100g
- Tahitian vanilla beans 1 bean
- Tonka Bean 1/2
- Arborio rice 250g
- Fleur de sel 1 pinch
- Whipped cream 300g
Blanch the round rice, drain and rinse.
Pour the whole milk, coconut milk, cream and coconut sugar into a saucepan.
Add the vanilla pod, split and scraped, grate the ½ tonka bean, add the blanched rice and cook over medium heat until the desired texture is reached, stirring constantly.
Remove the vanilla pod, add the fleur de sel, transfer the rice pudding to a container and seal with plastic wrap.
Set aside in the fridge, then gently fold in the whipped cream just before serving.
Finishes
Cook the rice pudding and set aside until completely chilled.
Just before serving, add the light whipping cream and mix well.
In a pretty ceramic bowl, arrange 2 generous spoonfuls of coconut and vanilla rice pudding, grate fine yellow lemon zest and add a few caramelized hazelnuts.
Enjoy your meal,
François Daubinet
François Daubinet
Pastry chefFrançois Daubinet is a French pastry chef renowned for his boldness and creativity. He began his career in 2007, after studying at the École Ferrandi Paris. He went on to excel at Fauchon, then as executive pastry chef at Le Plaza Athénée in Paris, and finally at Pierre Hermé. In 2021, he launched his own creations and collaborated with luxury brands, as well as hosting masterclasses and gastronomic events. His style is distinguished by a combination of textures, flavors and an aesthetic inspired by contemporary art. François Daubinet is also renowned for his commitment to passing on his know-how to the next generation of pastry chefs.
