Bring the milk to the boil, stir in the vanilla pod and rice pudding, cover and leave to swell on the lowest level for 35 minutes. Season the finished rice pudding to taste with sugar and lemon juice and allow to cool. In the meantime, roast the desiccated coconut until golden brown, remove the vanilla pod and drain the cherries well. Moisten your hands with cold water and form small rice pudding flatbreads, place a cherry on top and shape into a ball. Then roll the balls in the desiccated coconut.
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