Coconut-rice crumble cake with mango

Name: Coconut-rice crumble cake with mango
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 1 can(s) (400 ml) Coconut milk; 25 g demerara sugar; 100 g Rice Pudding; 2 Mangoes (about 400 g each); 1 Organic Lemon; 4 Eggs (size M); 50 g Sugar; 100 g Coconut flake; 100 g Dark chocolate; 100 g Coconut chips; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

1 can(s) (400 ml) Coconut milk
25 g demerara sugar
100 g Rice Pudding
2 Mangoes (about 400 g each)
1 Organic Lemon
4 Eggs (size M)
50 g Sugar
100 g Coconut flake
100 g Dark chocolate
100 g Coconut chips
7-10 Tbsp Grease

Directions

1
Bring coconut milk and brown sugar to the boil, add rice pudding and leave to swell for about 20 minutes while stirring. Fill rice pudding into a mixing bowl, let it cool down and stir from time to time.
2
Cut mangoes from the stone. Peel and chop the flesh. Wash lemon, grate dry and finely grate the peel. Halve the lemon and squeeze the juice. Separate the eggs. Beat the egg whites with the whisks of the hand mixer until stiff, slowly adding the sugar.
3
Mix rice pudding, lemon zest and juice, 75 g grated coconut and egg yolks. Carefully fold in the beaten egg white. Grease a tart mould (20 cm Ø with lift-off base) and sprinkle with 25 g grated coconut.
4
Pour in the rice pudding and smooth it down. Spread mango cubes on the rice pudding. Bake the tart in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes.
5
Remove and let it cool down on a cake rack.
6
Roughly chop the chocolate and melt it over a warm water bath. Carefully remove the tarte from the mould and place on a plate. Mix coconut chips and chocolate. Spread the coconut chocolate as crumbles on the tarte and chill for about 30 minutes.