in Dessert Recipes

Rice pudding – coconut balls

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Ingredients for 24 servings:

  • 1 liter of milk
  • 1 vanilla pod(s) (halved lengthwise)
  • 250 g rice pudding
  • Sugar
  • lemon juice
  • 100 g desiccated coconut
  • 24 morello cherries (from the jar)

Instructions

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

Bring the milk to a boil, stir in the vanilla pod and rice pudding, and cover and simmer on low heat for 35 minutes. Season the finished rice pudding with sugar and lemon juice to taste and let it cool. Meanwhile, toast the desiccated coconut without fat until golden brown, remove the vanilla pod, and drain the cherries well. Moisten your hands with cold water and form small rice pudding patties, place a cherry on top of each, and roll each into a ball. Then roll the balls in the desiccated coconut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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