Coconut Rice Pudding

Ingredients

• 400 ml coconut milk
• 125 g rice flour
• 1 vanilla pod
• 60 g sugar
• 2 oranges
• 1 red grapefruit
• 1 white grapefruit
• 1 tsp Cornstarch
• 2 sprigs Mint
• 0.5 coconut
• 100 g sugar

Instructions

1. 1.

   Pour the coconut milk, rice flour, and 400 ml water into a pot for the coconut rice pudding. Split the vanilla pod lengthwise and scrape out the seeds. Add the seeds and the scraped pod to the rice and bring everything to a boil.

2. 2.

   Cook the rice over low heat for 30 minutes uncovered, stirring frequently to prevent sticking to the bottom of the pot.

3. 3.

   Remove the vanilla pod and season the rice with sugar. The rice should be soft‑cooked and have a creamy consistency.

4. 4.

   For the citrus fruit salad, cut off the peel of the oranges and grapefruits with a knife and separate the individual fruit fillets. Squeeze juice from the remaining flesh and catch it in a small pot. Bring the juice to a boil and lightly thicken it with a little stirred cornstarch.

5. 5.

   Let the thickened juice cool and add the citrus fillets. Wash the mint, pluck the leaves from the stems, reserve some sprigs for garnish, cut the rest into strips, and add them to the salad.

6. 6.

   For the coconut chips, carefully slice the unpeeled coconut on a mandoline or with a vegetable peeler into very thin sheets. In a pot bring sugar and 100 ml water to a boil and blanch the coconut slices briefly in it.

7. 7.

   Line a baking sheet with parchment paper and arrange the coconut slices individually with some space between them. Dry the slices into chips in an 80 °C convection oven, opening the door occasionally to let moisture escape.

8. 8.

   Serve the coconut rice pudding in bowls, spread the citrus fruit salad on top, place the dried coconut chips over it, and garnish with mint sprigs.