Coconut milk rice with strawberry sauce

For 4 people
  • 1 l milk
  • 200 g Rice pudding
  • 5 EL Desiccated coconut
  • 4 tablespoons (60 g) Sugar
  • 1 Packet Vanilla sugar
  • Salt
  • 500 g Strawberries
  • Juice of 1⁄2 lime
60 minutes
light
1.
Bring the milk to the boil. Stir in rice pudding, desiccated coconut, 2 tablespoons of sugar, vanilla sugar and a pinch of salt and bring to the boil. Cover and let soak over low heat for 30–35 minutes, stirring occasionally. Chill the finished rice a little or let it cool down completely.
2.
Wash and clean the strawberries. Finely puree half of the strawberries with lime juice and 2 tablespoons of sugar. Cut the remaining strawberries into pieces and fold into the puree. Arrange the rice pudding and strawberry sauce.
1 person approx.:
  • 520 kcal
  • 14 g protein
  • 17 g fat
  • 75 g carbohydrates

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