Instructions: Combine 1-3/4 cups skim milk, coconut, coconut milk, rice, and salt in a medium saucepan, and bring to a simmer over medium heat, stirring frequently. Reduce heat to low, and cook, uncovered, 35 minutes or until rice is tender and mixture is thick and creamy. Remove from heat; set aside.

Combine the remaining 1/4 cup skim milk, sugar, and egg in a small bowl; stir with a wire whisk until blended. Gradually stir about one-fourth of hot rice mixture into egg mixture, and add to the remaining rice mixture, stirring constantly. Cook over medium heat for 5 minutes or until the mixture is thick and creamy, stirring frequently.

Pour into a bowl; cover surface of pudding with plastic wrap, and chill.

Yield: 6 servings (serving size: 1/2 cup pudding, 1/4 cup pineapple sauce, and 2 tablespoons strawberries).

INSTRUCTIONS FOR Vanilla-Poached Pineapple Sauce: Cut pineapple into quarters lengthwise; cut each quarter crosswise into 1/2-inch slices, and set aside. Scrape seeds from vanilla bean into a skillet; discard bean. Add water, sugar, and gingerroot to skillet; stir. Bring to a simmer over medium heat, stirring occasionally. Add pineapple slices; cook 8 minutes or until tender, stirring occasionally. Pour into a bowl; cover and chill.

Yield: 4 cups (serving size:
1/4 cup).

NOTES : Youll have more pineapple sauce than you need for this recipe - keep it on hand to serve over low-fat ice cream or pound cake. Serve with Vanilla-Poached Pineapple Sauce and strawberries.

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