Ingredients
- 200 g dried coconut shavings
- 1 pinch of flaked sea salt
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rice pudding
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butter or coconut oil, for greasing
- 100 g of round rice
- 70 g coconut blossom sugar
- 1 teaspoon(s) of vanilla paste or the seeds of 1 vanilla pod
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prunes
- 150 g pitted prunes
- 9 cl of sherry
Preparation
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Preheat the oven to 220°C (200°C fan-forced).
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Spread the coconut shavings on a baking sheet and place it in the center of the oven. Roast them for 5 to 10 minutes, until they are golden brown, really brown but not burnt.
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Pour 1 l of cold water (preferably filtered) into your blender. Add the roasted chips and salt then blend for a few minutes, until the mixture is as smooth as possible. Filter through muslin placed over a salad bowl.
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Reduce the oven temperature to 170°C (150°C fan-forced) and lightly grease a 20 x 20cm cake tin with butter or coconut oil. Mix the rice, sugar, vanilla, 50 cl of your coconut milk and 30 cl of water and stir.
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Pour the rice into the pan and cook for 1 hour 30 minutes, stirring it 3 or 4 times so that it cooks evenly.
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Place the prunes, 20 minutes before the rice comes out of the oven, in a small lidded saucepan with the sherry and 5 cl of water over low heat.
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Leave to simmer gently until the rice is cooked and serve with 3 or 4 prunes per person.
