Exotic Rice Pudding with Coconut and Persimmons
Healthy, because
Even smarter
The pantothenic acid (vitamin B5) contained in coconut milk plays an important role in various metabolic processes and is involved in the production of red blood pigment. The potassium in the persimmons fruit ensures a water balance in the body and is easily digestible due to the very low fruit acid content.
For the vegan version of this dish, you exchange the cow's milk for a plant drink and the honey, for example, for coconut blossom sugar. The coconut milk rice is also very tasty with fresh mango or pears.
Ingredients
- For Coconut Rice
- 7 ozs milk
- 8 ozs Coconut milk
- 1 pinch salt
- 1 tsp butter
- 1 generous pinch Lime zest
- 3 Tbsps sugar
- 4 ozs Arborio rice
- For Fruit Puree
- 5 Persimmon
- 1 Tbsp lemon juice
- 1 Tbsp powdered sugar
- In Addition
- 1 oz butter
- 4 Tbsps Coconut flakes
- 4 mint
Preparation steps
Combine regular milk with coconut milk in a saucepan. Add salt, butter, lime zest and sugar. Bring milk to a boil, stirring occasionally. Add rice and bring to a boil while stirring. Put heat on lowest point.Cover pan and let rice cook for about 30-35 minutes, depending on the size of rice grains. Add milk if necessary.
Blanch and peel 4 persimmons, Puree persimmon pulp with lemon juice and sugar. Arrange cooled pudding and persimmon puree in alternating payers into a transparent dessert glass.
Melt butter in a pan and saute coconut flakes until golden brown. Remove and let cool. Rinse, dry, and cut remaining persimmon into thin strips. Garnish pudding with persimmon strips and coconut flakes. Decorate with mint and serve.
