Coconut milk rice with strawberry sauce
- 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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