Coconut rice pudding

For 3 people
  • 1 Pineapple (700 g)
  • 1 Papaya
  • 1-2 EL Lime juice
  • 2-3 tablespoons brown sugar
  • 1 can (s) (400 ml) coconut milk
  • 1 pack (125 g) Rice pudding (Mondamin)
  • 1-2 EL Sugar
  • coconut chips for sprinkling
20 minutes
Peel the pineapple, cutting out the deeper peel remnants with a knife in strips. Eighth pineapple. Remove the stalk. Cut eighths crosswise into slices. Peel, halve and core the papaya. Cut the halves crosswise into slices. Mix the fruit slices with the lime juice and brown sugar. Bring the coconut milk and 100 ml water to the boil. Take the pot off the stove. Sprinkle the rice pudding mixture into the coconut milk with the whisk, stirring constantly. Let stand for 10 minutes. Grease 3 cups or molds (160 ml content). Stir coconut rice again, add sugar to taste, pour into the molds and let cool. Chill for at least 1 hour. Briefly dip the molds in hot water. Turn the rice onto a plate and sprinkle with coconut chips. Distribute the fruit salad on the plates
Photo note: 'Mondamin' by
1 person approx.:
  • 310 kcal
  • 1300 kJ
  • 3 g protein
  • 1 g fat
  • 70 g carbohydrates


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