Coconut Mango Rice Pudding

The first time I made this I was pregnant with my first and had a hard time keeping things down.  I was so excited to eat this yummy treat, it smelled delicious and I knew it was going to be a new favorite.  My stomach had other plans and it came up pretty quickly, over and over again.  (Sorry, too much information.) Anyway, because of that incident it took me over a year before I could stomach any form of rice. 🙁 Despite the horrible beginnings of my experimenting with this recipe, it is still one of my favorite desserts.  Now I just wish the rest of my family liked rice pudding, so I could make it more often with out feeling guilty.


Mango Rice Pudding

1 cup uncooked long grain white rice

1/2 cup sugar

2tsp. vanilla

1 14-oz. can coconut milk

2 1/2 cups milk

2 mangoes, pitted, peeled and diced

1/2 tsp salt

ground cinnamon

In a saucepan, combine both milks, rice, salt and sugar together.  Bring to a boil and simmer for 30 minutes, stirring frequently.  Add mangoes and vanilla and continue to simmer for a couple of minutes.  Place mixture in a bowl and sprinkle with ground cinnamon.  This may be served warm or chilled and may also be garnished with whipped cream.

Mango Salsa Chicken with Rice



Here’s one of those ‘what to make. . . hmmmm’ kind of meals that is easy, healthy, sweet and delicious.  I love it, and it’s alterable to your liking. 

Mango Salsa Chicken with Rice

3-4 Chicken Breasts (Cut into fourths)

1 tsp.  Lemon Pepper (to taste)

1 Tbsp. cumin

I can Black beans (drained)

1 can Corn (drained)

2-3 cups ***Mango Salsa (Costco kind is the best!)


Place the chicken, lemon pepper, and cumin in a crock pot on high for 3 hours.  Pour out juices into a bowl to save for later.  Remove chicken when fully cooked and place in Kitchen Aid or other stand mixer while still hot.  Mix on a medium speed for approximately 30 seconds using the flat beater attachment until meat is nicely shred.  Put shredded chicken back in crock pot and add remaining ingredients.  Cook for another hour.  If it seams too dry during cooking, add some of the saved juices.  Serve over rice. 

I also love using this in quesadilla’s  with added cheddar cheese.  mmmmm.


***You can make this using any kind of salsa to change it up.  If you want to use traditional spicy salsa just add some taco sauce to enliven the flavor.

Pani Popo (Coconut Rolls)


When I was living in Hawaii, this was my favorite food ‘discover’.  This is a polynesian coconut roll that was frequently eaten with dinner, for dessert, or just for a snack. . . basically whenever we could think of an excuse to make them.  It’s SOOO easy which makes it even better!  I don’t make them very often anymore, but they were a must with the Kalua Pork.

Pani Popo

12 frozen rolls (I use Rhodes Rolls)

1 can coconut milk

3/4 cup sugar

Place the frozen rolls onto a baking sheet. I put them into the oven with the oven light on for about 2 hours.  (This is a GREAT trick for letting bread’s rise. The oven allows a safe place for dough without any thing that could harm the rising process and the light acts as a little heat lamp without getting too hot.)  Once they are doubled in size remove them from the oven.  Preheat oven to 350 degrees. Whisk together coconut milk and sugar in a bowl and then carefully pour the milk mixture over the rolls so that each roll has been drizzled.  The coconut milk will be about 1/2 an inch high in the pan so that the rolls appear to be floating.  Bake for 25-30 minutes, or until the rolls are golden on top. (This last step is optional:) Use a spatula to flip the rolls upside down and bake for another 5 minutes.  Done!

The remaining coconut milk in the pan can be used to spoon ontop of the rolls or throw it in the blender with a can of pineapple chunks and ice cubes and you’ve got pina colodas!

Kalua Pork


Not much can be said about juicy, tender, and savory Kalua Pork other then Mmmmmm. I wish I lived on a hot beach where I could bury a pig and enjoy this over a banana leaf while sipping Pina Colada out of a pineapple.  But right now I’m looking out my kitchen window at a white wonderland of snow.  Maybe that’s why I wanted to make this so badly, it’s a little reminder of warm beaches and sand castle competitions.  If you haven’t made this already, then do it now, you won’t regret it!

Kalua Pork

4 lbs Roast Pork Butt

2 oz liquid smoke

coarse sea salt or kosher salt

(optional garlic and 1 Tbsp. ginger-not authentic but SO good!)

Be sure the Pork is completely thawed and then poke it several times with a sharp knife.  Pour the salt over the entire thing and rub it in with your hands.  Place it in your crock pot and pour the liquid smoke over it.  Cover and cook on low for 3 hours.  Flip it over in the crock pot.  If the liquids seem a bit low than add 1/2 cup water and any remaining liquid smoke. Cook on low for another 2-4 hours (this depends on how hot your crock pot’s ‘low’ is) Once it’s just done cooking then take it out and shred.  Put back in crock pot , stir up, and set to warm for about an hour until ready to serve.

Kalua Pork revisited:  I wanted to try out an oven version of this, so I tried and it turned out AMAZING!  So, here’s what I did:

Same as above, but after I rubbed it down with the smoke and salt I rubbed on a couple of cloves of minced garlic and grated ginger.  Wrap the pork in aluminum foil tightly and place in a big roasting pan.  Pour water in the bottom of the pan so its an inch or two thick. Bake at 350 degrees for an hour and then lower to the temp for 325 for another 3 – 3 1/2 hours or until tender and cooked through.