Exotic coconut rice pudding

Ingredients for 4 servings:

• 1 liter coconut milk
• 150 g rice pudding
• 2 pinches of salt
• 50 g sugar
• 1 can pineapple, in pieces (250 g)
• e.g. vanilla sugar
• 4 coconuts (optional)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

creamy rice pudding with pineapple

Heat the coconut milk in a saucepan. If you don’t have one, use a regular, large saucepan and rub the top rim with a little butter to prevent the milk from boiling over. Stir in the rice, then add the salt and sugar. Simmer over medium heat, stirring occasionally. Add the pineapple cubes to the coconut rice pudding when it begins to thicken. Continue cooking until a thick, viscous porridge forms. Serve on plates and sprinkle with vanilla sugar, if desired. For a special twist: Saw off the top third of the coconuts or roughly chop them off with a stone, then collect the coconut water, add the coconut milk to 1 liter, and add it to the saucepan. Roughly hollow out the coconuts, grate the coconut flesh, and add it to the coconut milk. Then proceed as described above. Serve the finished coconut rice pudding in the hollowed-out coconuts and sprinkle with vanilla sugar, if desired.