Lime Coconut Rice Pudding with Mango Pineapple Salad and Mint

Ingredients

• 1 l coconut drink
• Salt
• 250 g ORYZA (organic rice pudding)
• 300 g small mango (1 small mango)
• 300 g small pineapple (1 small pineapple)
• 3 stems mint
• 30 g coconut chips (2 tbsp)
• 1 Organic Lime
• 20 g coconut cream (1 tbsp)

Instructions

1. 1.

   Pour the coconut drink with a pinch of salt into a pot that holds at least 3 l. Add the ORYZA rice pudding and bring to a boil, stirring occasionally. Cook the rice gently on low heat in a covered pot for 20 minutes. Stir once halfway through, then stir well again after 20 minutes. Turn off the stove and let the rice sit on residual heat for 5–10 minutes.

2. 2.

   Meanwhile peel the mango and pineapple. Remove the mango flesh from the pit. Quarter the pineapple lengthwise, remove the core, and dice both fruits. Wash the mint, shake dry, pluck the leaves and chop. Mix the mint with the fruit.

3. 3.

   Toast the coconut chips in a hot pan without oil over medium heat for 3 minutes. Rinse the lime hot, dry it, grate the zest, and squeeze out the juice.

4. 4.

   Stir the rice again, folding in the coconut cream. Season with lime zest and juice. Serve in four bowls, arrange the salad on top, and sprinkle with toasted coconut chips.