Coconut milk rice with exotic fruits

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Bring milk, coconut milk and 1 pinch of salt to the boil. Stir in rice and simmer for about 30 minutes, stirring occasionally. Peel the pineapple, cut out the hard stalk. Cut the flesh into small cubes. Peel and finely dice the mango.

2. 2

   Remove papaya seeds. Peel and finely dice the papaya. Bring 1/4 litre pineapple juice to the boil, add fruit, bring to the boil briefly. Stir starch with 1 tbsp. pineapple juice until smooth, bind fruits with it, bring to the boil again. Let cool down. Stir the grated coconut and sugar into the rice pudding and allow to cool. Pour the fruit into glasses, add the rice pudding. Wash lemon balm, dab dry.

3. 3

   Let cool down. Stir the grated coconut and sugar into the rice pudding and allow to cool. Pour the fruit into glasses, add the rice pudding. Wash lemon balm, dab dry. Cut the leaves into strips, except some for decoration. Decorate rice pudding with strips and leaves of lemon balm

4. 4

   Waiting time about 45 minutes

Nutrition Facts

KCAL
220 kcal

CARBS
33 g

FATS
8 g

PROTEINS
3 g