John Myers
Coconut – Pistachio – Rice Pudding …
The perfect coconut – pistachio – rice pudding … recipe with a picture and simple step-by-step instructions.
- 200 Milliliters Coconut milk
- 1 tablespoon Sugar
- 1 pinch Salt
- 50 g Rice pudding
- 15 g Pistachios
- 0,25 Fresh mango
- 1 tablespoon Freshly squeezed lemon juice
- 1 tablespoon Powdered sugar
- 1 tablespoon Bacardi
- Desiccated coconut
- Chopped pistachios
- Bring coconut milk with sugar and salt to a boil. Add rice. Let it swell at the lowest level for about 30 minutes. Stir frequently in between.
- Finely chop the pistachios. Stir in the rice pudding.
- Squeeze the lemon. Peel the mango. Cut the pulp into small pieces. Bring to the boil briefly in a saucepan with lemon juice and powdered sugar and simmer gently for five minutes. Let cool down. Add the Bacardi and puree.
- Arrange the milk rice together with the mango sauce on a dessert plate. Garnish with desiccated coconut and chopped pistachios.
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