Coconut Rice Pudding

makes 4-6 servings

1 1/2 cans (2 1/4 cups) organic light coconut milk

1/4 cup raw sugar

1/2 cup unsweetened shredded coconut

1/3 cup arborio rice

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/4 cup raisins [optional]

ground nutmeg [for garnish]

1. Add all of the ingredients except the vanilla extract to a medium sauce pot over medium high heat.

2. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally. Continue cooking for 45 minutes until the pudding has thickened and the rice is cooked. If desired, stir in raisins.

3. Serve warm or cold. Garnish with a dash of ground nutmeg.