Coconut Rice Pudding with Mango Compote
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 400 g rice
- 1 liter milk
- 300 g coconut milk
- 5 tablespoon sugar
- 2 mango (s)
- 200 ml water
- 8 teaspoons desiccated coconut
Print Recipe
Pin Recipe Instructions
- Cook the rice with the milk, coconut milk and 4 tablespoons of sugar until soft. Peel and dice the mangoes.
- Puree the pulp of a mango with 200 ml of water and heat in a saucepan, then stir in 1 tablespoon of sugar and reduce to 1⁄4.
- Five minutes before the rice pudding is ready, the cubes of the 2nd mango are added to the puree and cooked with it.
- Fill the rice pudding into small bowls, pour the compote over them and top each with 1 teaspoon of desiccated coconut.
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