Apple and banana casserole with coconut meringue topping

Ingredients for 4 servings:

• 1 liter of milk
• 225 g rice pudding
• 1 pinch of salt
• 1 stalk(s) cinnamon
• 3 eggs
• 2 tbsp sugar
• 3 bananas, sliced
• 3 apples, chopped
• lemon juice
• Raisins as needed
• 2 tbsp desiccated coconut

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

We had this when I was a child… delicious!

Bring the milk, rice, and salt to a boil, stirring occasionally. Add the cinnamon stick and let it swell for 20 minutes. Stir in 3 egg yolks and 1 tablespoon of sugar. Place half of the mixture in a baking dish. Drizzle the chopped apples and bananas with the lemon juice and stir in the raisins to taste. Spread the mixture over the first half of the rice pudding. Pour the second half over the rice pudding and bake in the oven at 175°C for 30 minutes. Beat the three egg whites until stiff peaks form. Stir in 1 tablespoon of sugar and the desiccated coconut. Pour the mixture over the casserole. Increase the oven to 200°C or switch on the grill and leave it on the middle shelf until the meringue has a nice color.