Coconut milk rice

Name: Coconut milk rice
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 1 Pineapple (700 g); 1 Papaya; 1-2 TABLESPOONS Lime juice; 2-3 TABLESPOONS demerara sugar; 1 can(s) (400 ml) Coconut milk; 1 package (125 g) Rice pudding (Mondamin); 1-2 TABLESPOONS Sugar; 7-10 Tbsp Coconut chips to sprinkle

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 3

1 Pineapple (700 g)
1 Papaya
1-2 TABLESPOONS Lime juice
2-3 TABLESPOONS demerara sugar
1 can(s) (400 ml) Coconut milk
1 package (125 g) Rice pudding (Mondamin)
1-2 TABLESPOONS Sugar
7-10 Tbsp Coconut chips to sprinkle

Directions

1
Peel the pineapple, using a knife to cut out deeper lying peel remains in strips. Cut the pineapple into eighths. Remove stalk. Cut eighths crosswise into slices. Peel, halve and core papaya.
2
Cut the halves crosswise into slices. Mix fruit slices with lime juice and brown sugar. Boil up coconut milk and 100 ml water. Remove the pot from the stove. With a whisk, whisk the rice pudding mixture into the coconut milk, stirring constantly. Let stand for 10 minutes. Grease 3 cups or moulds (160 ml content). Stir the coconut rice again, season with sugar, fill into the moulds and allow to cool. Refrigerate for at least 1 hour. Dip the ramekins briefly in hot water.
3
Let stand for 10 minutes. Grease 3 cups or moulds (160 ml content). Stir the coconut rice again, season with sugar, fill into the moulds and allow to cool. Refrigerate for at least 1 hour. Dip the ramekins briefly in hot water. Turn rice out onto plates and sprinkle with coconut chips. Arrange the fruit salad on the plates