Summary

Ingredients

• 1 ½ liter milk
• 250 g rice puddin
• 100 g desiccated coconut
• 20 morello cherries (from the glass)
• 4 tablespoon sugar
• Lemon juice

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Instructions

1. Cook the rice pudding with the milk according to the instructions on the packet. Add sugar and lemon juice to taste and let cool.
2. In the meantime, drain the cherries well and roast the desiccated coconut until golden brown without fat.
3. 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.