Summary

Ingredients

• 0.5 liter ½ milk
• 1 can coconut milk, sweetened, 400 ml
• 150 g rice puddin
• 300 g rhubarb
• 250 g strawberries
• 1 tablespoon lime juice or lemon juice
• 2 tablespoon sugar
• 2 tablespoons chips (coconut), or 1 tablespoon desiccated coconut
• Melissa, to decorate

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Instructions

1. Bring the milk and coconut milk to the boil. Stir in rice. Cover and simmer over low heat for about 30 minutes.
2. In the meantime, clean and wash the rhubarb and cut into pieces. Bring to the boil with 3-5 tablespoon water, cover and simmer for approx. 5 minutes.
3. Wash and clean the strawberries. Finely dice and stir into the rhubarb. Season to taste with lime juice and sugar.
4. Let the coconut rice and rhubarb compote cool down a little.
5. Toast the coconut chips in a non-stick pan.
6. Layer the rice and rhubarb compote alternately in tall glasses. Sprinkle with coconut chips and decorate with lemon balm.