Fruity coconut rice

Ingredients for 1 servings:

• 200 ml coconut milk, unsweetened, from the can
• 50 ml water
• 40 g rice pudding
• 1 tbsp sugar
• ½ jar morello cherries (370 ml)
• 1 tsp cornstarch
• some cold water to mix the starch
• 1 tsp vanilla sugar
• 1 tbsp desiccated coconut
• some mint

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Pour the coconut milk and 50 ml of water into a saucepan. Sprinkle in the rice pudding and bring to a boil. Simmer gently in an uncovered pan for 20 minutes, stirring occasionally, then cover and simmer for another 20 minutes. Remove the pan from the heat. Stir in the sugar and let cool if desired. Drain the morello cherries in a sieve over a small saucepan. Bring the juice to a boil. Whisk the cornstarch with a little cold water, stir into the liquid, and bring to a boil once. Sweeten with the vanilla sugar. Add the morello cherries and let cool completely. Toast the desiccated coconut in a small non-stick pan until light brown. Serve the coconut rice pudding with the cherries and desiccated coconut. Garnish with mint. Instead of the cherries, you can also use plums and flavor them with a pinch of ginger, if desired.