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Coconut Milk Rice Balls with Berry Sauce

Average: 5 (2 votes)
(2 votes)
Coconut Milk Rice Balls with Berry Sauce

Coconut milk rice balls with berry sauce - Gluten free sweet dish for summer

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Health Score:
68 / 100
35 min.
ready in 2 h. 30 min.
Ready in

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.

1 serving contains
(Percentage of daily recommendation)
Calorie714 cal.(34 %)
Protein13 g(13 %)
Fat33 g(28 %)
Carbohydrates90 g(60 %)
Sugar added25 g(100 %)
Roughage9.7 g(32 %)
Vitamin A0 mg(0 %)
Vitamin D1.1 μg(6 %)
Vitamin E3.6 mg(30 %)
Vitamin K11.4 μg(19 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.3 mg(21 %)
Folate66 μg(22 %)
Pantothenic acid0.7 mg(12 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C64 mg(67 %)
Potassium950 mg(24 %)
Calcium235 mg(24 %)
Magnesium136 mg(45 %)
Iron3.9 mg(26 %)
Iodine6 μg(3 %)
Zinc2.4 mg(30 %)
Saturated fatty acids19.2 g
Uric acid81 mg
Cholesterol0 mg
Complete sugar37 g


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.