Ingredients
Rice pudding
- 1 vanilla pod
- 36 cl of pasteurized whole milk
- 60 cl of unsweetened coconut milk
- 100 g of round rice
- 80 g caster sugar
Dressing and finishing
- 2 coconuts
Preparation
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Split and scrape the vanilla pod. Boil the whole milk and coconut milk in a saucepan and add the vanilla seeds.
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Blanch the rice in a pan of cold water. Bring to a boil. Drain it and pour it into the vanilla milk. Stir lightly at first, reduce the heat to low and leave it alone for 40 minutes.
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Add the sugar and stir regularly for 10 minutes. Remove into a salad bowl. Cover with film, let cool to room temperature, then refrigerate overnight.
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Pierce the three eyes of the coconuts with a very hard knife blade. Extract the juice, then tap the coconuts with the back of a large knife, turning them gradually in one hand so that the shell splits in the center. Remove the first shell. Collect some shavings from inside the nuts. Garnish the halved nuts with rice pudding and decorate with shavings.
