Coconut rice pudding

For 4 people
  • 1 pack (300 g) frozen raspberries
  • 1 Can (s) (400 ml) Coconut milk
  • 400 ml milk
  • 4 EL Sugar
  • 1 piece (s) untreated lemon peel
  • 125 g Rice pudding
  • 2 EL Desiccated coconut
  • 1 package Vanillin Sugar
  • 2 Slices Pineapple (from the can)
45 minutes
easy
1.
Let the raspberries thaw. Bring coconut milk, milk, sugar and lemon peel to the boil while stirring. Sprinkle with rice and let it soak for about 30 minutes over low heat. Remove the lemon peel, let the rice cool completely. Roast the desiccated coconut in a pan until golden brown. Puree the raspberries for the sauce. Stir in vanillin sugar. Cut the pineapple into small cubes and add to the raspberry puree. Shape the rice into dumplings with two tablespoons and serve on plates with the sauce. Sprinkle with desiccated coconut
1 person approx:
  • 240 kcal
  • 1000 kJ
  • 6 g protein
  • 8 g ​​fat
  • 37 g carbohydrates

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