INGREDIENTS
1 pint
Raspberries, ripe or overripe
3
Eggs, large
1/2 cup
Coconut milk, unsweetened
3/4 cup
Rice, Cooked Short-Grain
1/4 tsp
Salt, coarse
1/4 cup
Sugar
1/2
Vanilla bean
3/4 cup
Coconut, sweetened
1/2 cup
Coconut flakes, unsweetened large toasted
1 1/2 cups
Half-and-half