Coconut milk rice with berries
- 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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