Summary

Ingredients

• 150 g rice puddin
• 400 ml coconut milk
• 600 ml milk
• 1 pinch (s) salt
• 40 grams sugar
• 10 g vanilla suar
• 4 tablespoon desiccated coconut
• 2 tablespoon sugar, brown
• 1 mango (s), ripe
• 2 tablespoon coconut liqueur
• 1 teaspoon organic lemon peel
• 1 tablespoon lemon juice

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Instructions

1. Put the rice pudding together with the coconut milk, milk and salt in a cold saucepan and bring to a boil over medium heat. Then stir in the 50 g sugar and cover and let soak for 40 minutes over a low heat, stirring frequently.
2. Roast the desiccated coconut in a pan without fat, transfer to a plate to cool.
3. Peel the mango, remove the pulp from the stone and cut into small wedges, halve again if necessary. Stir into the rice together with the coconut liqueur, lemon zest and lemon juice. Mix the cooled coconut flakes with the brown sugar and serve with the rice or sprinkle over it.
4. Tip: No fresh mango on hand? No problem, use canned mango or other fruit of your choice, e.g., pineapple.