Although I can no longer tolerate a real Mounds bar (too sweet), I am forever on the search for that perfect mix of coconut and chocolate. For me, there is nothing quite like it. Actually, tonight I made it for my birthday dinner!
This is a rice pudding recipe, modified for that. But you can easily make a truely wonderful vanilla version by replacing the coconut milk with regualr or soy milk and doubling the vanilla.
1 cup round white rice
2 cans of organic coconut milk, both the liquids and solids in the can. (Skip this for a vanilla pudding)
1 cup soy or regular milk (for vanilla pudding use 5 cups)
1/2 cup sugar
1/2 vanilla bean or 1 tsp liquid vanilla (for vanilla pudding use 1 TBL)
Put everything in a saucepan. Bring to a boil. Cover and turn heat to low on smallest burner, use a flame protector if need be to keep it from boiling hard. Simmer covered like this for 1 hour. Check once in a awhile to make sure it still has liquid. You'll want extra liquid in it to keep it creamy.
I serve this warm, and for a treat, with a little chocolate. In small bowls put a few spoons of pudding, place a square of chocolate on top. Cover with a few more spoons to make the serving size you want. Then you diners get a great surprise when the dip in!
It is 2 days later and I just discovered that this pudding is even better served COLD, with optional, warm chocolate sauce top!! THIS is really a Mounds bar experience!