Coconut liqueur rice pudding

Ingredients for 2 servings:

• 150 g rice pudding
• 400 ml coconut milk
• 600 ml milk
• 1 pinch of salt
• 40 g sugar
• 10 g vanilla sugar
• 4 tbsp desiccated coconut
• 2 tbsp brown sugar
• 1 mango(s), ripe
• 2 tbsp coconut liqueur
• 1 tsp organic lemon peel
• 1 tbsp lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

sweet main course for two, dessert for four

Place the cold rice pudding in a saucepan with the coconut milk, milk, and salt and bring to a boil over medium heat. Then stir in the 50g of sugar, cover, and let swell over low heat for 40 minutes, stirring occasionally. Toast the desiccated coconut in a dry pan, then transfer to a plate to cool. Peel the mango, remove the flesh from the stone, and cut into small wedges, halving again if necessary. Stir into the rice along with the coconut liqueur, lemon zest, and lemon juice. Mix the cooled desiccated coconut with the brown sugar and serve with the rice or sprinkle over the rice. Tip: No fresh mango on hand? No problem, use canned mango or other fruit of your choice, e.g. pineapple.