Milk rice trifle with mango and coconut chips

Milk rice trifle with mango and coconut chips

My Organic Alnatura Recipes
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Serving(s)
4

Source : Alnatura, photographer : Oliver Brachat

Ingredients:

1
litre coconut rice drink
2
tbsp Alnatura agave nectar
Seeds from one Alnatura bourbon vanilla pod
1
pinch Alnatura sea salt
250
g Alnatura milk rice
1
ripe mango
2
kiwis
1
tsp Alnatura raw cane sugar
5
tsp Alnatura coconut chips (or 75 g spelt biscuits, roughly crushed)

Mix the coconut rice drink, agave nectar, vanilla seeds, sea salt and milk rice and heat gently over a low heat, stirring occasionally. Cover the pan with a lid, reduce the temperature and leave the rice to swell for about 25 minutes.

Peel the mango and kiwis and dice finely. Mix the fruit and sugar in a bowl and leave for about 15 minutes.

Wrap the coconut chips (or biscuits) in a tea towel and roughly crush with a rolling pin or bowl.

Divide the cooked milk rice and the fruit salad between glass bowls and sprinkle over the coconut chips or crushed spelt biscuits..

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