Rice pudding with coconut, pineapple and balm

Name: Rice pudding with coconut, pineapple and balm
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 l Milk; 200 g Rice Pudding; 2-3 Tbsp+50 g sugar; 7-10 Tbsp Salt; 75 g Coconut flake; 1 (approx. 750 g) Pineapple; 4 Stem(s) Melissa; 4 TSP Honey; 7-10 Tbsp roasted coconut chips

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 l Milk
200 g Rice Pudding
2-3 Tbsp+50 g sugar
7-10 Tbsp Salt
75 g Coconut flake
1 (approx. 750 g) Pineapple
4 Stem(s) Melissa
4 TSP Honey
7-10 Tbsp roasted coconut chips

Directions

1
Bring milk to the boil, add rice, 2-3 tablespoons of sugar and 1 pinch of salt. Leave to swell for about 30 minutes over low heat, stirring occasionally. Lightly roast the grated coconut in a pan without fat, remove.
2
Peel and quarter the pineapple and cut out the hard centre. Cut the pineapple into small cubes. Wash lemon balm and dab dry. Pluck off leaves. Put 4 beautiful lemon balm leaves aside, cut the rest into fine strips.
3
Set aside 20 g of grated coconut, stir the rest of the grated coconut with the sugar under the rice pudding. Arrange rice and pineapple in bowls, sprinkle with grated coconut and lemon balm. Sprinkle each with 1 teaspoon of honey.