John Myers
Ingredients for 1 servings:
- 150 g biscuits (granola biscuits)
- 75 g butter, melted
- 1 liter coconut milk (can)
- 250 g rice pudding
- 75 g sugar
- 1 tbsp sugar
- 2 tsp vanilla extract or 1/2 tsp ground vanilla
- 250 g raspberries, frozen
- 1 tbsp cornstarch
- 2 tbsp water
- some raspberries, fresh
- Desiccated coconut
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour 10 minutes
Finely grind the biscuits. Defrost the raspberries and puree with a hand blender. Place the biscuit crumbs in a bowl, pour over butter, and mix. Line an 18cm springform pan with baking paper, spread the biscuit dough on it, press it down firmly, and let it set in the refrigerator for about 15 minutes. Then bake in a preheated oven at 180°C (top/bottom heat) for about 5-6 minutes, then let it cool. Bring the coconut milk to a boil in a saucepan, add the rice pudding, and simmer over low heat for about 30 minutes. Then season with sugar and vanilla extract, let it cool, spread it on the biscuit base, and let it set in the refrigerator overnight. Bring the raspberries to a boil in a saucepan with 1 tablespoon of sugar, mix the cornstarch with 2 tablespoons of water, add it, bring back to a boil while stirring, and cook for about 1-2 minutes, thicken slightly, and let it cool. Once the rice pudding has set, carefully loosen it from the springform pan all around with a sharp knife, open the pan, and remove the cake. Spread the raspberry mixture on top and garnish with fresh raspberries and coconut flakes.
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