Coconut rice pudding with mango

Ingredients for 4 servings:

• 1 vanilla pod(s)
• 400 ml coconut milk
• 250 ml milk
• 2 tbsp sugar
• ½ lemon(s), untreated, peel the peel thinly
• 200 g rice pudding
• 4 tbsp desiccated coconut
• 1 can of mango(s), 425 ml
• 1 tsp lemon juice
• 1 mango(s), approx. 250 g
• 4 apricots, reddish, approx. 200 g
• 4 tbsp chips (coconut)
• 3 tbsp coconut milk

Instructions

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

Split the vanilla pod lengthwise and scrape out the seeds. Place the vanilla seeds, vanilla pod, coconut milk, milk, sugar, and lemon zest in a saucepan and bring to a boil. Add the rice and desiccated coconut, cover, and simmer over low heat for about 25 minutes. Stir occasionally. Drain the canned mangoes in a sieve. Finely puree the mangoes with the lemon juice. Peel the fresh mangoes and cut the flesh into stone-free wedges. Wash the apricots, halve them, and remove the stones. Cut the fruit into wedges. Roast the coconut chips in a dry pan until golden brown. Remove from the heat and let cool. Remove the rice from the heat and stir in the coconut liqueur. Let the rice swell for about 5 minutes. Remove the vanilla pod and lemon zest. Serve the rice pudding with mango puree, mango slices, and apricot slices in deep plates. Sprinkle with coconut chips to serve.