Coconut rice pudding with exotic fruits

For 4 people
  • 1/8 l milk
  • 100 ml Coconut milk
  • salt
  • 50 g Rice pudding
  • 1/4 small pineapples
  • 1/2 Mango
  • 1/2 Papaya
  • 1/4 l + 1 tbsp pineapple juice
  • 1 TL Cornstarch
  • 2 EL Desiccated coconut
  • 30 g sugar
  • 1–2 stem (s) Lemon Balm
40 minutes
light
1.
Milk , Coconut milk and a pinch of salt bring to the boil. Stir in rice and simmer for about 30 minutes, stirring occasionally. Peel the pineapple, cut out the hard core. Cut the pulp into small cubes. Peel and finely dice the mango. Remove papaya seeds. Peel and finely dice papaya. Bring 1/4 liter of pineapple juice to the boil, add the fruits, bring to the boil briefly. Stir the starch with 1 tbsp pineapple juice until smooth, bind the fruit with it, bring to the boil again. Let cool down. Stir grated coconut and sugar into the rice pudding and let cool. Pour fruits into glasses, top with rice pudding. Wash lemon balm, pat dry. Cut the leaves into strips, except for a few to decorate. Rice pudding withDecorate lemon balm strips and leaves
2.
Waiting time approx. 45 minutes
1 Person approx.:
  • 220 kcal
  • 920 kJ
  • 3 g protein
  • 8 g ​​fat
  • 33 g carbohydrates

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