Coconut rice pudding cake with pineapple blossoms

Ingredients for 1 servings:

• 1 pineapple
• n. B. Salt
• 300 g white chocolate
• 40 g rice cake(s), natural
• 250 ml coconut milk
• 300 ml milk
• 75 g sugar
• 150 g rice pudding
• 200 g pineapple pieces, from the can or fresh
• 200 ml cream
• Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 5 hours 10 minutes

Peel the pineapple, cut 6-10 very thin slices, and place them on kitchen paper. Sprinkle the slices thinly with salt and let them sit for about half an hour. Then pat them dry thoroughly with kitchen paper. Lightly grease a muffin tin. Press each slice into a hole in the tin and then dry in the oven at 130°C (266°F), fan oven 110°C (230°F) for about 60 minutes. Remove the finished pineapple blossoms from the holes and store in a dry place until ready to serve. Roughly break up the white chocolate and crumble the rice cakes. Melt the chocolate over a pan of simmering water, then add the crumbled rice cakes, mix everything together, and remove from the heat. Line the bottom of the springform pan with baking paper and lightly grease the sides. Spread the rice cake and chocolate mixture evenly over the bottom and press down. Then refrigerate for about half an hour. Chop the pineapple pieces into small pieces. Bring the coconut milk, milk, and sugar to a boil in a saucepan, then reduce the heat, stir in the rice, and cook for about 30 minutes, stirring occasionally. Stir in the pineapple pieces, remove the rice from the heat, and let it cool. Whip the cream until stiff peaks form and fold into the cooled rice pudding. Pour the mixture into the springform pan, spreading evenly and smoothing it down. Refrigerate for at least two hours, preferably overnight. Decorate the cake with the pineapple blossoms immediately before serving. Each slice contains approximately 306 kcal, 3 g protein, 14 g fat, and 40 g carbohydrates.