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🍽️ Creamy Coconut Rice Pudding

389 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Add the coconut milk, rice pudding rice, and 400 milliliters of water to a pot. Slice the vanilla pod lengthwise, scrape out the seeds, and add both the seeds and the empty pod to the rice. Bring the mixture to a boil.
  2. 2. Simmer the rice over low heat for 30 minutes without a lid. Stir occasionally to prevent it from sticking to the bottom of the pot.
  3. 3. Remove the vanilla pod and sweeten the rice pudding to taste with sugar. It should be soft and have a creamy texture.
  4. 4. Cut off the peel from the oranges and grapefruit, then carefully remove the fruit segments. Squeeze the remaining pulp to extract juice. Bring the juice to a boil and thicken it slightly by stirring in a mixture of water and cornstarch.
  5. 5. Let the thickened juice cool down, then add the citrus segments. Wash the mint, pluck the leaves from the stems, and save a few nice sprigs for garnish. Slice the remaining leaves into strips and add them to the salad.
  6. 6. Slice the desiccated coconut into paper-thin slices using a peeler or mandoline. Boil sugar with 100 milliliters of water and briefly blanch (cook briefly in boiling water) the coconut slices in it.
  7. 7. Line a baking sheet with parchment paper and arrange the coconut slices individually on it. Dry them in a convection oven at 80 degrees Celsius until they become chips. Open the oven door occasionally to let moisture escape.
  8. 8. Serve the rice pudding in bowls, top with the citrus fruit salad, and place the coconut chips on top. Garnish with the mint sprigs.

Nutrition per serving