Toasted Coconut Rice Pudding

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Toasted Coconut Rice Pudding
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Health Score:
6,3 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Calories:
620
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie620 kcal(30 %)
Protein11.26 g(11 %)
Fat43.16 g(37 %)
Carbohydrates56.94 g(38 %)
Sugar added16.75 g(67 %)
Roughage7 g(23 %)
Vitamin A113.29 mg(14,161 %)
Vitamin D2.06 μg(10 %)
Vitamin E2.64 mg(22 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.27 mg(25 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.05 mg(4 %)
Folate32.47 μg(11 %)
Pantothenic acid0.4 mg(7 %)
Biotin1.54 μg(3 %)
Vitamin B₁₂0.99 μg(33 %)
Vitamin C1.47 mg(2 %)
Potassium245.74 mg(6 %)
Calcium100.45 mg(10 %)
Magnesium27.56 mg(9 %)
Iron2.03 mg(14 %)
Iodine48.7 μg(24 %)
Zinc0.65 mg(8 %)
Saturated fatty acids35.61 g
Cholesterol95.63 mg

Ingredients

for
4
Ingredients
1.333 cups milk
cup Coconut milk
2 tablespoons Shredded coconut
cup short grain rice
0.333 cup sugar
2 eggs (separated)
To garnish
1 ⅛ cups Shredded coconut
Physalis
How healthy are the main ingredients?
Coconut milksugaregg

Preparation steps

1.
Reserve 4 tbsp of the milk. Bring the remaining milk to a boil with the coconut milk and shredded coconut. Add the rice and sugar. Cover and cook for approx. 40 minutes on a low heat until the rice is soft. Take off the heat.
2.
Beat the egg yolks with the reserved milk and stir into the rice while still hot. Let cool, stirring occasionally.
3.
Beat the egg whites until stiff and fold into the cool rice. Spoon into 4 bowls and chill in the fridge for about 1 hour.
4.
To garnish: roast the shredded coconut without fat, stirring continually. Allow to cool and sprinkle over the puddings. Garnish with physalis and serve.