• 2 1/4 cups whole milk
• 1 cup plus 3 tablespoons coconut milk
• 1/4 cup plus 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 3/4 cup Arborio rice
• 1/2 cup roughly chopped strawberries
• Confectioners sugar
•  
• SPECIAL EQUIPMENT: 4 (6-ounce ) ramekins

In a medium saucepan, combine whole milk, 1 cup coconut milk, granulated sugar, vanilla and salt; bring just to a boil. Add rice, reduce to a gentle simmer and cook, stirring frequently, until pudding is tender and creamy, about 45 minutes. 

Meanwhile, combine strawberries and remaining 3 tablespoons coconut milk in food processor. Purée sauce until smooth.

Heat oven to broil.

Divide rice pudding among 4 (6-ounce) ramekins. Sprinkle with confectioners sugar and drizzle with half of the sauce. Broil until sugar caramelizes, about 2 minutes. Serve warm with remaining sauce on the side.