Coconut rice with mango and apricots

Ingredients for 4 servings:

• 1 vanilla pod(s)
• 400 ml coconut milk
• ¼ liter of milk
• 3 tbsp sugar
• ½ lemon(s), the peel
• 200 g rice pudding
• 2 tsp lemon juice
• 4 tbsp desiccated coconut
• 1 can of mangoes
• 4 apricot(s), reddish
• 4 tbsp chips (coconut chips)
• 3 tbsp coconut milk, to taste
• 1 mango(s), fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Scrape the seeds from the vanilla pod. Bring the vanilla seeds, vanilla pod, coconut milk, milk, sugar, and thinly sliced ​​lemon zest to a boil in a saucepan. Add the rice and desiccated coconut, cover, and simmer over low heat for 25 minutes. Drain the mangoes and blend them finely with the lemon juice. Peel the fresh mango and cut into wedges, as well as the apricots. Roast the coconut chips in a dry pan and let cool. Mix the rice with the Batida de Coco, if desired, and let swell for another 5 minutes. Remove the vanilla pod and lemon zest. Serve the coconut rice with mango puree and fruit wedges, garnished with the coconut chips.