Coconut milk rice with berries

Name: Coconut milk rice with berries
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 TABLESPOONS Coconut flake; 750 ml Milk; 1 pinch Salt; 250 g Rice Pudding; 1 tin(s) (400 g) Coconut milk; 75 g + 1 tablespoon of sugar; 250 g Cultivated blueberries; 600 g Raspberries; 2 TEASPOONS Cornstarch; 3-4 Stem(s) Mint; 2 TEASPOONS German rape honey

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

6 TABLESPOONS Coconut flake
750 ml Milk
1 pinch Salt
250 g Rice Pudding
1 tin(s) (400 g) Coconut milk
75 g + 1 tablespoon of sugar
250 g Cultivated blueberries
600 g Raspberries
2 TEASPOONS Cornstarch
3-4 Stem(s) Mint
2 TEASPOONS German rape honey

Directions

1
Roast the grated coconut in a pan without fat until golden brown, take it out and let it cool down
2
Bring milk and salt to the boil in a pot, add rice pudding, stir and bring to the boil. Leave to swell for 25-30 minutes over a low heat, covered. Finally stir in coconut milk. Add 75 g sugar, bring to the boil again
3
Berries selected. Wash and drain the blueberries. Finely puree 400 g raspberries and 1 tbsp. sugar, pass through a sieve into a pot, bring to the boil. Mix starch with some water, thicken sauce slightly with it, let cool down
4
Wash mint, shake dry, pluck leaves from the stalks. Mix honey and 1-2 tsp. warm water. Add remaining berries and mint, mix
5
Arrange rice, sauce and berry mixture on plates, sprinkle with coconut flakes