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Rice Pudding with Coconut-Almond Butter | Exotic Breakfast
(0)
25 min
Knuspr-Küche
Genießen Sie ein exotisches Frühstück, das nicht nur gesund ist, sondern auch wie ein Dessert schmeckt! Dieser cremige Milchreis wird in Kokosmilch gekocht und erhält durch die Kombination aus Kokos-Mandel-Butter und frischen Blaubeeren eine unwiderstehliche Note. Ganz ohne Industriezucker, dafür voller Geschmack und wertvoller Fette – der perfekte Start in den Tag für alle Kokos-Liebhaber.
Preparation method
Ingredients overview
- 150 g pudding rice (raw)
- 400 ml coconut milk
- 4 tbsp coconut-almond butter
- 1 handful fresh blueberries
- Fruit of your choice for garnishing
- Crispy coconut chips
- Whole milk (as needed)
Rinse the pudding rice thoroughly under running water until the water runs clear. This removes excess starch and ensures the correct consistency. Then, place the rice in a pot and pour the coconut milk over it.
Let the rice simmer over medium heat for about 15 minutes until it is soft. Stir regularly to prevent sticking. If the consistency becomes too thick, add a little whole milk as needed. Let the finished rice pudding cool down briefly.
Divide the rice pudding into bowls. Garnish with fresh blueberries, coconut chips, and other fruit of your choice. Finally, add the coconut-almond butter, which gives the dish a wonderful aroma. Thanks to the natural sweetness of the coconut, no additional sugar is needed. However, if desired, you can sweeten it with a little honey or maple syrup.
20 min
Under an hour
