in Dessert Recipes

Coconut rice pudding with berries

updated

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Ingredients for 4 servings:

  • 250 ml milk
  • 150 ml coconut milk
  • 1 piece(s) lemon peel
  • 3 tbsp sugar
  • 85 g rice pudding
  • 200 g raspberries
  • Cinnamon
  • 1 tbsp lemon juice
  • 3 tbsp sugar
  • n. B. mint leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Fine dessert for four

Bring the milk, coconut milk, lemon zest, and sugar to a boil. Stir the rice into the milk, cover, and simmer over low heat for about 45 minutes. Then remove the lemon zest and pour the rice into pretty dessert glasses. Let it cool. Sort and hull the raspberries, setting aside a few for garnishing. Bring the remaining raspberries to a boil with 3 tablespoons of water, sugar, cinnamon, and lemon juice, then strain through a sieve and let it cool. Spread the raspberry sauce over the rice and serve the dessert garnished with raspberries and mint.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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