Coconut Rice Pudding with Kiwi Pesto
Original title: Kokos-Milchreis mit Kiwi-Pesto
Added by NimblePantry06
Photo 1 of 1
No ratings yet
Total time: 1h
Creamy rice pudding cooked with coconut milk and lemon, refined with coconut yogurt and served with fruity kiwi-mint pesto.
This recipe is shown in a translation. Original language: Deutsch.
Ingredients
Portions
- Bourbon vanilla 0.25 Msp.
- cane sugar (optional) 0.25 tbsp
- coconut milk 50 ml
- coconut yogurt 37.5 g
- kiwi, softened 1
- lemon zest, organic, 4–5 cm 0.25 piece
- milk, 1.5% fat 150 ml
- mint 1 Stiele
- olive oil 0.5 tbsp
- pine nuts 7.5 g
- salt 0.25 pinch
- short-grain rice 50 g
- shredded coconut 0.75 tbsp
- sugar 12.5 g
bring to a boil
over medium heat
plate
divide into deep plates or dessert bowls, sprinkle with shredded coconut and arrange with kiwi pesto
let swell
over low heat with the lid on, stirring occasionally
35 min
cut
into pieces
crush
mash with a fork, sweeten with cane sugar to taste
fold
olive oil
0.5 tbsp
cane sugar
0.25 tbsp
optional
coconut yogurt
37.5 g
swollen rice pudding
kiwi pieces
kiwi pesto
coconut rice pudding
coconut rice pudding with kiwi pesto
shredded coconut
0.75 tbsp
toast
in a non-stick pan while stirring, until fragrant and lightly browned
6 min
pine nuts
7.5 g
toast
in a non-stick pan
kiwi, softened
1
peel
mint
1 Stiele
pluck
short-grain rice
50 g
coconut milk
50 ml
milk, 1.5% fat
150 ml
Bourbon vanilla
0.25 Msp.
lemon zest, organic, 4–5 cm
0.25 piece
sugar
12.5 g
salt
0.25 pinch
Comments
Log in to leave a comment.
Loading comments...
