Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 ½ liter milk
- 250 g rice puddin
- 100 g desiccated coconut
- 20 morello cherries (from the glass)
- 4 tablespoon sugar
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Cook the rice pudding with the milk according to the instructions on the packet. Add sugar and lemon juice to taste and let cool.
- In the meantime, drain the cherries well and roast the desiccated coconut until golden brown without fat.
- When the rice pudding has cooled down, moisten your hands with cold water and form about 20 small rice pudding flatbreads. Place 1 cherry on each, seal the rice over it and shape into a ball. Then roll the balls in the desiccated coconut.
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