Coconut Milk Rice Balls with Berry Sauce
Coconut milk rice balls with berry sauce - Gluten free sweet dish for summer
Healthy, because
Even smarter
Nutritional values
Good for the muscles: The mineral Coconut The mix of minerals contained in coconut promotes muscle regeneration and counteracts cramps. In addition, the exotic is easily digestible. Currants contain a lot of fiber, which gets the digestion going.
If you want to provide your body with even more healthy fiber, you should use rice pudding in the whole grain variety. You may then need a little more liquid, the indication for this can usually be found on the packaging.
(Percentage of daily recommendation)
| Calorie | 714 cal. | (34 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 950 mg | (24 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 37 g |
Ingredients
- Ingredients
- 18 ozs Almond milk
- 14 ozs Coconut milk
- 1 tsp Vanilla powder
- 3 ½ ozs coconut sugar
- 9 ozs pudding rice
- 1 Tbsp Coconut flour
- 9 ozs Strawberries
- 7 ozs red Currants
- 2 ¾ ozs Orange juice
- 3 ½ ozs Shredded coconut
- 2 ¼ ozs Cashews
- ¾ oz vegan Margarine
Preparation steps
Bring almond drink with coconut milk, vanilla powder and 3 Tablespoons coconut blossom sugar to a boil in a saucepan. Sprinkle in rice and cook over low heat for about 20 minutes, stirring occasionally. Stir in coconut flour, let rice pudding cool and refrigerate for at least 2 hours.
In the meantime, clean and wash berries. Cut strawberries into slices. Puree 1 small handful of mixed berries and strain through a fine sieve. Mix with remaining berries, orange juice and 1 tablespoon coconut blossom sugar.
Toast coconut flakes in a hot pan without fat over medium heat for 3 minutes. Remove from pan and set aside. In skillet, melt remaining coconut blossom sugar over low heat and caramelize until golden brown, 3-5 minutes. Mix in cashews and margarine and heat for 1 minute. Then transfer to baking paper and let cool for 5 minutes. Then chop coarsely.
Form about 12 small balls from the rice pudding with wet hands and roll in the coconut flakes. Arrange the coconut rice puffs with berry sauce on plates and garnish with cashews.
