Mango coconut rice pudding
This tropical tasting breakfast or desert takes you to palm trees and blue oceans.
If this doesn't work for you, you've still got a nice sweet variation of a common quark dish.
- 3P186 grams of quark (vanilla, coconut or both)
- 2C23 grams of risotto or desert rice
- 1C67 grams of mango
- 3F75 grams of low fat coconut milk
- Vanilla stick
- 1 sheet of gelatin
How to cook
- Soak the gelatin sheet in cold water.
- Keep a third of the coconut milk seperate and use the rest to cook the rice in.
- Put the rice in a pan at low heat. Add a bit of the coconut milk and stir. When it's almost completely absorbed you add a bit more.
- Keep going until all is absorbed and the rice doesn't taste hard anymore. (about 15-20min) When you're out of milk you can add a bit of water.
- Warm the other part of milk in a different pan and when it's warm; dissolve the gelatin.
- Also add the vanilla to the warm milk. (cut open the stick lengthwise and scrape out the vanilla).
- Cut the mango into small pieces. Keep a few parts seperate to decorate later.
- Mix the quark with the rice, the coconut milk and the mango pieces.
- Scoop into a bowl (or more) and refridgerate for a couple of hours or overnight.
- Right before eating you put the seperate mango pieces on top.
- It didn't taste as much like coconut as I wanted. If anyone has any ideas to make it more coconut-y please let me know!
- Especially for the rice it's easier to make more portions at once.
- I put the three blocks into two bowls because it looked nice. You could make little one block deserts as well.
- The gelatin doensn't make it set too much (like a cheesecake) but makes it bit more like pudding. You could add a little more if you like.
- An idea that crossed my mind afterwards is to puree the mango and put it into a seperate layer. That would look great as a desert I think.