Rice Pudding with Coconut-Almond Butter | Exotic Breakfast

Name: Rice Pudding with Coconut-Almond Butter | Exotic Breakfast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Karibisch-exotische Küche
Ingredients: 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)

25 min

Knuspr-Küche

Ingredients

Price per portion:€ 2.50

Ingredients

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Pudding rice (raw) 150 g Milchreis (Rohware)

Coconut milk 400 ml Kokosmilch

White almond butter 4 EL Kokos-Mandel-Butter

Fresh Plums 500g 1 Handvoll frische Blaubeeren

Fruit Obst nach Wahl zum Garnieren

Shredded coconut Knusprige Kokoschips

Whole milk Vollmilch (nach Bedarf)

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.