Coconut Rice with Fruit Salad

Ingredients

• 1 Organic lemon
• 1 l coconut milk (9% fat)
• a pinch of salt
• 500 g round-grain rice
• 150 g liquid honey
• 50 g coconut flakes
• 1.5 kg mixed seasonal fruit (e.g., orange, pineapple, melon, berries, plums, peaches, kiwi, grapes)

Instructions

1. 1.

   Wash the lemon hot, dry it and shave the zest into thin spirals with a vegetable peeler. Cut the lemon in half and squeeze out the juice.

2. 2.

   In a large pot bring 1 l water, coconut milk, a pinch of salt, rice, and the lemon zest to a boil. Cover and simmer over low heat for about 30 minutes, stirring occasionally.

3. 3.

   Remove the lemon zest. Stir honey and coconut flakes into the rice and transfer to a bowl. Let cool for about 40 minutes, then cover and refrigerate for at least 1 hour.

4. 4.

   Meanwhile wash, peel, and pit the fruit as needed. Cut larger fruits in half or quarters and slice into bite‑sized pieces.

5. 5.

   Combine all fruit varieties in a large bowl and drizzle with lemon juice.

6. 6.

   Stir the coconut rice again (if it’s very firm, add a little water or fruit juice) and serve with the fruit salad.