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Rice pudding with hot raspberries

Name: Rice pudding with hot raspberries
Prep time: 10 min
Yield: 2
Ingredients: 100 g Rice pudding; 500 ml Coconut water; 1 Tsp. Erythritol; 1 Pinch Salt; 100 g Frozen raspberries; 1 Tsp. Vanilla paste; 0 as necessary Water; 1 tbsp. Lemon juice; 1 tbsp. Erythritol

Easy 6 July 2021

Preparation time

10 min

Ever cooked rice pudding with coconut water instead of milk?

Ingredients for

100 g	Rice pudding
500 ml	Coconut water
1 Tsp.	Erythritol
1 Pinch	Salt
100 g	Frozen raspberries
1 Tsp.	Vanilla paste
0 as necessary	Water
1 tbsp.	Lemon juice
1 tbsp.	Erythritol

Step 1/4
Cook rice pudding with coconut water, salt, vanilla and 1 tablespoon erythritol.
Step 2/4
Defrost raspberries in the microwave.
Step 3/4
Mix cornstarch with lemon juice and water.
Step 4/4
Mix raspberries with 1 tsp. erythritol and cornstarch and bring to the boil in the microwave. Then top the rice pudding with it - done!