Coconut Rice Pudding

Ingredients

• 400 ml low‑fat coconut milk
• 100 ml milk (1.5% fat)
• 30 g raw cane sugar (1.5 Tbsp)
• 1 packet vanilla sugar
• 80 g rice flakes
• 30 g unsweetened coconut chips
• 400 g ripe mango (1 mango)
• 0.5 lime

Instructions

1. 1.

   Bring the coconut milk, milk, sugar and vanilla sugar to a boil in a saucepan over medium heat. Stir in the rice flakes and cook according to package instructions.

2. 2.

   Toast the coconut chips without added fat in a skillet over low heat while stirring. Transfer them to a plate and let cool.

3. 3.

   Peel the mango, cut the flesh into slices from the pit and then dice it. Place the diced fruit in a bowl.

4. 4.

   Squeeze half a lime and drizzle the juice over the mango cubes.

5. 5.

   Serve the coconut rice pudding in cups or bowls, garnish with mango and toasted coconut chips.