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1
Place 1 unopened can of coconut milk in the refrigerator at least 2 hours (but up to 2 days) ahead of when you plan to serve the pudding.
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2
When you are ready to prepare the dish... Open the second can of coconut milk and pour it and the evaporated milk into a four cup measure. Add enough whole milk or half and half to measure 4 cups evenly.
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3
Stir together the milk mixture, rice, raw sugar, vanilla bean (both the bean halves and the scrapings), and salt in a medium sized, heavy-bottomed saucepan over medium high heat.
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4
Bring the mixture to a boil, stirring frequently, then lower the heat to medium low and allow it to simmer for 45-60 minutes, or until the rice is tender and the liquid is thickened. It will continue to thicken as it cools. Remove the bean pods.
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5
Let it cool several minutes, covered, before transferring to serving dishes.
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6
Open the second can of coconut milk and scoop the thickened coconut cream from the top of the can into a mixing bowl. (You can reserve the remaining coconut water to drink, add to cocktails or cook into other recipes.)
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7
If you want to add some additional sugar to the coconut cream, do so before using a hand mixer or stand mixer to whip the coconut cream until it is smooth and creamy.
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8
Transfer to a covered container and refrigerate until ready to use.
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9
To serve warm (my preference):
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10
Top the warm pudding with shaved or chopped dark chocolate, the whipped coconut cream, and toasted coconut for Mounds bar pudding or add almonds with everything else for Almond Joy pudding.
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11
To serve cold:
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12
Cover the portioned pudding with plastic wrap placed directly on the surface of the pudding. Chill for at least an hour (but up to 3 days in advance) before serving. Top the chilled pudding with shaved dark chocolate, whipped coconut cream, and toasted coconut for Mounds bar pudding or add almonds with everything else for Almond Joy pudding.
