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🍰 Creamy Coconut Rice Pudding with Fresh Fruit Salad

386 kcal · 30 min · 4 servings

Ingredients

• 1 organic lemon
• 1 l coconut milk (9 % fat)
• 1 pinch salt
• 500 g short-grain rice
• 150 g liquid honey
• 50 g coconut flakes
• 1.5 kg mixed seasonal fruit (e.g. orange, pineapple, melon, berries, plums, peaches, kiwi, grapes)

Instructions

1. 1. Rinse the lemon under hot water and pat it dry.
2. 2. Peel thin spirals of zest from the lemon using a vegetable peeler.
3. 3. Cut the lemon in half and squeeze out the juice.
4. 4. Add 1 liter of water, coconut milk, a pinch of salt, the rice, and the lemon zest to a large pot.
5. 5. Bring the mixture to a boil.
6. 6. Reduce the heat to low and cover the pot.
7. 7. Let the rice cook for about 30 minutes.
8. 8. Stir the rice occasionally during the cooking time.
9. 9. Remove the lemon zest from the rice.
10. 10. Stir in the honey and coconut flakes.
11. 11. Transfer the rice into a bowl.
12. 12. Let the rice cool down for about 40 minutes.
13. 13. Cover the bowl and refrigerate the rice for at least 1 hour.
14. 14. Wash the fruit thoroughly.
15. 15. Remove stems, leaves, and seeds from the fruit.
16. 16. Peel the fruit if necessary.
17. 17. Cut larger fruits into halves or quarters.
18. 18. Cut the fruit into bite-sized pieces.
19. 19. Place all fruit varieties into a large bowl.
20. 20. Drizzle the lemon juice over the fruit.
21. 21. Stir the cold coconut rice pudding well again.
22. 22. If the rice is too thick, stir in a little water or fruit juice.
23. 23. Serve the rice pudding together with the fruit salad.

Nutrition per serving

• kcal: 386
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 62 g