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Coconut rice pudding cake with raspberries à la Gabi

Ingredients

150 g biscuit(s) (granola biscuits)
75 g butter, melted
1 liter coconut milk (can)
250 g rice pudding
75 g sugar
1 tbsp sugar
2 tsp vanilla extract or 1/2 tsp mixed vanilla
250 g raspberries, frozen
1 tbsp corn starch
2 tbsp Water
some raspberries, freshly
grated coconut

preparation

Grind the cookies finely. Defrost the raspberries and puree them with a hand blender.
Place the biscuit crumbs in a bowl, pour butter over them and stir. Line an 18cm springform pan with baking paper, spread the biscuit dough on it, press it down and let it set in the fridge for approx. 15 minutes.
Then bake in a preheated oven at 180 °C top/bottom heat for approx. 5 – 6 minutes, then allow to cool.
Bring the coconut milk to the boil in a pot, add the rice pudding and let it simmer over a low heat for about 30 minutes. Then season with sugar and vanilla extract, let cool, spread on the cookie base and leave to solidify in the fridge overnight.

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