Coconut-cranberry rice pudding mix in a glass

Ingredients for 1 servings:

• 200 g rice pudding
• 50 g cranberries, dried
• 40 g brown sugar
• 50 g desiccated coconut

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Gift from the kitchen

Layer the ingredients in a 0.4 l glass. Pour half of the rice pudding into the glass and shake gently. Then layer the sugar, cranberries, coconut flakes, and remaining rice pudding into the glass, one after the other. Shake each ingredient firmly after adding it to create nice layers. Decorate the glass as desired. Don’t forget a small tag with the rest of the rice pudding preparation. Ingredients: 1 rice pudding mix in a glass 1 l of milk or, for vegan rice pudding, a can of coconut milk made up to 1 l with water Pour the liquid into a saucepan and bring to a boil. Add the rice pudding mix and simmer over low heat for 25 minutes, stirring occasionally to prevent burning. Then remove the rice pudding from the heat and let it sit for 5 minutes. Enjoy the rice pudding hot or cold, as desired. The mixture is enough for 2 people as a main course or for 4 servings as a dessert.