John Myers
Ingredients for 4 servings:
- 200 g rice pudding
- 500 g quark
- 100 g butter
- 4 eggs
- 100 g sugar
- 1 packet of vanilla sugar
- 1 pack flavoring (lemon sugar)
- 2 tbsp lemon juice
- 100 g desiccated coconut
- 1 pineapple
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel the pineapple, cut it up, remove the core, and cut it into pieces. You can also use canned pineapple, of course. Beat the butter and sugar until fluffy, then beat in the eggs one at a time. Now add the quark. Season to taste with vanilla sugar, lemon juice, and lemon sugar. If no children are eating, you can also add 2 tablespoons of rum to the mixture. Now stir in the raw rice pudding, desiccated coconut, and pineapple. Transfer everything to a greased baking dish. Sprinkle 2 tablespoons of desiccated coconut, 2 tablespoons of sugar, and a few knobs of butter on top. Bake in a preheated oven at 175°C (350°F) for about 1 hour, until the rice pudding is tender.
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