Coconut Rice Pudding with Fruit Salad
Coconut Rice Pudding with Fruit Salad - Delicious, sweet and substantial foods - and what kids like best
Healthy, because
Even smarter
Nutritional values
The mix of coconut milk and rice tastes great and makes you feel full; the fruit salad on top provides a thick portion of vitamins. This rice pudding variant is also ideal for children with lactose intolerance: coconut milk contains no lactose.
If you have to transport the rice: You can press it still warm into a ring form. Turn it over only after it has cooled down and arrange the fruit salad in the middle. Also: You can of course also use wholemeal rice, but then the cooking time is doubled! And you may need to add a little more liquid.
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 110 mg | (13,750 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 346 mg | (9 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 lemon
- 2 pints Coconut milk (9% fat)
- 1 pinch salt
- 1 lb short grain rice
- 5 ozs honey
- 2 ozs Coconut flakes
- 3.3 lbs mixed fresh Fruit (use whatever is in season, such as oranges, cherries, kiwifruit, plums, bananas, pineapple, etc)
Kitchen utensils
Preparation steps
Rinse lemon in hot water, wipe dry and cut zest into long spirals with a peeler. Squeeze out lemon juice.
Bring 1 liter of water and the coconut milk, salt, rice and lemon zest to a boil in a large pot. Cover and cook over low heat until rice is tender, about 30 minutes, stirring occasionally.
Remove lemon peel. Add honey and coconut flakes to the rice and transfer to a bowl. Allow to cool for about 40 minutes and then cover and chill for at least 1 hour.
Meanwhile, rinse, trim and prepare the fruit as necessary. Halve or quarter larger fruit and cut into bite-sized pieces.
Mix all fruits in a large bowl and sprinkle with the lemon juice.
Stir the coconut rice pudding again (adding a little water if too thick) and serve with fruit salad.
