Rice Coconut Balls

Ingredients

• 250 g low‑fat quark
• 250 g cooked round grain rice
• 2 egg yolks
• 2 tbsp liquid butter
• 0.5 untreated organic orange (grated zest)
• 50 g sugar
• 60 g freshly grated white bread
• 100 g coconut flakes
• mango pieces (and papaya slices)
• mint

Instructions

1. 1.

   Process quark with rice, egg yolks, butter, orange zest, sugar, grated white bread and 2 tbsp coconut flakes into a dough.

2. 2.

   Shape small dumplings from the dough and cook in lightly simmering salted water for about 8 to 10 minutes until done.

3. 3.

   Toast half of the remaining coconut flakes in a dry pan without fat, then mix with the rest of the coconut flakes and place on a plate.

4. 4.

   Lift the finished balls, let them drain slightly, then coat them in the toasted coconut. Arrange the coconut balls on a plate, garnish with mango and papaya slices and mint leaves.