• 1 quart whole milk
  • 1 cup Arborio rice (about 8 ounces)
  • 1/2 cup sugar
  • One 14-ounce can unsweetened coconut milk
  • 1 vanilla bean
  • 1/2 cup coarsely shredded unsweetened coconut
  • 1 mango diced
  • 4 oz mango puree


  1. In a large saucepan, combine the whole milk, rice, vanilla bean (split in half), sugar, 2 cups of water and bring to a boil. Simmer over medium heat stirring frequently until rice is tender and the sauce is thick and creamy sauce. This will take about 30 minutes. Stir in the coconut milk and continue to simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
  2. Once cool to the touch, fold in diced mango and mango puree until blended
  3. Toast shredded coconut in a dry sauté pan over medium heat until golden brown

Top finished rice pudding with coconut shavings and enjoy!

Chef Says

Chef Marc’s tip to avoid a dry turkey; brine your turkey.

For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 orange cut in half
  • 1 onion sliced
  • 4 oz soy sauce
  • 1 gallon heavily iced water


Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Remove the brine from heat, cool to room temperature, and refrigerate.

Combine brine, water and ice in a 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed. Cover bucket and refrigerate or set in cool area for 8 to 16 hours, turning the bird once halfway through brining.