Ingredients for 4 people:
For the rice pudding:
500 ml coconut drink
90 g rice pudding
30 g sugar
1 sachet vanilla sugar
1 egg (M)
30 g coconut flakes
Also:
200 g nergi (kiwi berry)
2 tsp agave syrup
4 tbsp. cane sugar
4 tsp. grated coconut
Preparation:
1. Mix coconut drink and rice pudding in a saucepan. Slowly bring to a boil and simmer over medium heat for 20 minutes, stirring occasionally. Let rice pudding swell for another 20 minutes over lowest heat, also stirring occasionally. Stir in sugar and vanilla sugar. Separate the egg and stir in the yolk. Beat egg whites until stiff and fold in.
2. Pour the rice pudding into buttered portion moulds. Chill.
3. Just before serving, rinse and clean nergi and cut into slices. Mix with agave syrup.
4. Sprinkle rice pudding with cane sugar and grill under a preheated grill until sugar caramelizes. Put nergi on top and sprinkle with coconut flakes.
Preparation time approx. 45 minutes + cooling time
Per serving approx.
Calories: 260
Joule: 1090
Protein: 4,1 g
Fat: 11,6 g
Carbohydrates: 34 g
(FoodCentrale by ddp images)
