Coconut-rice pudding with vanilla-poached pineapple sauce

1. Combine 1-¾ cups skim milk, coconut, coconut milk, rice, and salt in a medium saucepan, and bring to a simmer over medium heat, stirring frequently.
2. Reducei heat to low, and cook, uncovered, 35 minutes or until rice is tender and mixture is thick and creamy.
3. Remove from heat; set aside.
4. combine the remaining ¼ cup skim milk, sugar, and egg in a small bowl; stir with a wire whisk until blended.
5. Gradually stir about one-fourth of hot rice mixture into egg mixture, and add to the remaining rice mixture, stirring constantly.
6. Cook over medium heat for 5 minutes or until the mixture is thick and creamy, stirring frequently.
7. pour into a bowl; cover surface of pudding with plastic wrap, and chill.
8. Yield: 6 servings (serving size: ½ cup pudding, ¼ cup pineapple sauce, and 2 tablespoons strawberries).
9. instructions for vanilla-poached pineapple sauce: cut pineapple into quarters lengthwise; cut each quarter crosswise into ½-inch slices, and set aside.
10. Scrape seeds from vanilla bean into a skillet; discard bean.
11. Add water, sugar, and gingerroot to skillet; stir.
12. Bring to a simmer over medium heat, stirring occasionally.
13. Add pineapple slices; cook 8 minutes or until tender, stirring occasionally.
14. Pour into a bowl; cover and chill.
15. Yield: 4 cups (serving size: ¼ cup).