Coconut milk rice with berries

For 4 people
  • 6 EL desiccated coconut
  • 750 ml Milk
  • 1 pinch Salt
  • 250 g rice pudding
  • 1 Can (s) (400 g) Coconut milk
  • 75 g + 1 tbsp sugar
  • 250 g Cultivated blueberries
  • 600 g Raspberries
  • 2 TL Cornstarch
  • 3–4 Stalk (s) Mint
  • 2 TL German rapeseed honey
45 minutes
light
1.
Coconut flakes in a pan without fat, golden brown roast, take out and let cool down
2.
Bring the milk and salt to the boil in a saucepan, add the rice pudding, stir and bring to the boil. Cover and let soak over low heat for 25–30 minutes. Finally stir in coconut milk. Add 75 g sugar, briefly bring to the boil again
3.
Sort the berries. Wash and drain the blueberries. Puree 400 g raspberries and 1 tablespoon sugar, strain through a sieve into a saucepan, bring to the boil. Mix the starch with a little water, use it to thicken the sauce, allow to cool.
4.
Wash the mint, shake dry, pluck the leaves from the stems. Mix honey and 1–2 teaspoons of warm water. Remaining berries andAdd mint, mix
5.
Arrange rice, sauce and berry mixture on plates, sprinkle with desiccated coconut
1 person approx.:
  • 740 kcal
  • 3100 kJ
  • 15 g protein
  • 32 g fat
  • 97 g carbohydrates

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