Coconut milk rice with marinated strawberries

Name: Coconut milk rice with marinated strawberries
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cans (400 ml each) unsweetened coconut milk; 7-10 Tbsp Salt; 250 g Rice Pudding; 4 TABLESPOONS Sugar; 1 Organic Lemon; 500 g Strawberries; 50 g Coconut chips

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Wonderfully creamy, summery and with a touch of exoticism. Anyone who tries this rice pudding with dressed strawberries will never want to serve this classic again, I promise!

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 cans (400 ml each) unsweetened coconut milk
7-10 Tbsp Salt
250 g Rice Pudding
4 TABLESPOONS Sugar
1 Organic Lemon
500 g Strawberries
50 g Coconut chips

Directions

1
Boil coconut milk, 200 ml water and 1 pinch of salt in a pot. Stir in rice pudding and 2 tablespoons of sugar, bring to the boil again briefly, cover and allow to swell over a low heat for 25-30 minutes, stirring from time to time. Turn off the heat, cover and leave the rice pudding to swell on the plate for about 10 minutes.
2
In the meantime, wash the lemon hot, dry it and finely grate the peel. Halve the lemon and squeeze 1 half. Wash, clean and cut the strawberries into small pieces. Carefully mix the strawberries with 2 tbsp. sugar, lemon peel and lemon juice. Cover and put aside.
3
Roast the coconut chips in a pan without fat while turning them golden brown. Arrange the coconut milk rice with the marinated strawberries and sprinkle with the coconut chips. Tastes hot and cold.