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1
For rice pudding: Bring 3 cups water to boil in heavy medium saucepan.
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2
Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes.
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3
Drain if necessary.
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4
Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla in large bowl to combine.
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5
Bring whole milk, coconut milk, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan.
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6
Pour over sugar-egg mixture, whisking constantly.
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7
Strain mixture back into saucepan and bring to boil over medium heat.
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Whisk gently until slightly thickened.
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9
Remove from heat.
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10
Fold in cooked rice and coconut.
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11
Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours.
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(Can be prepared up to 1 day ahead.
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13
Keep refrigerated.)
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14
Stir in cream.
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15
For macaroon crumble: Preheat oven to 350F Line large rimmed baking sheet with parchment paper.
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16
Toss coconut, flour, both sugars, and salt in large bowl to combine.
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17
Using fingertips, rub butter into mixture until clumps form.
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18
Spread mixture on baking sheet, patting down slightly.
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19
Bake until golden brown, about 20 minutes.
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20
Cool.
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21
Break crumble into bite-size pieces.
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22
Toss pineapple and mango in bowl to combine.
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23
Presentation: Spoon 1/4 cup rice pudding into each of 6 wine glasses.
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24
Top each with 1/4 cup fruit mixture.
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25
Sprinkle each with 2 tablespoons macaroon crumble.
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26
Repeat with remaining pudding and fruit mixture (reserve remaining pudding for another use).
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27
Sprinkle each parfait with 2 tablespoons macaroon crumble and serve.
