Sweet Coconut risotto balls with Strawberries
Sweet Coconut risotto balls with Strawberries
125g risotto or pudding rice
1 tablespoon oil
1 tin coconut milk
60g sugar
40g desiccated coconut
1 egg lightly beaten
50g plain flour
50g panko breadcrumbs
Oil for frying
Heat the oil in a saucepan and cook the rice for a minute. Add about a quarter of the coconut milk and cook, stirring frequently. Add sugar. Repeat by adding a quarter of milk at a time. When rice is cooked add the desiccated coconut and cool.
Form into walnut sized balls and dip each ball in flour then the egg and finally the crumb.
Heat a thumb depth of oil in a pan over medium heat. Add a crumb and when it fizzles it’s ready. Cook the balls in batches until golden and crisp. Dry on kitchen paper and serve. Dust with icing sugar and the zest of a lemon.
500g hulled and halved strawberries
50g castor sugar
Juice of lemon
Simmer the lemon juice and sugar until sugar has dissolved. Toss in the strawberries and serve on side of risotto balls.
