Coconut and yoghurt rice pudding arancini with yoghurt sorbet and mango
by Michael Bremner
Return to Recipe
Print
Ingredients
Oils & Vinegars
1 tbsp of neutral oil
oil, for deep-frying
Store Cupboard
125g of pudding rice, Michael also suggests risotto rice for a different texture
50g of desiccated coconut
5g of black sesame seeds
60g of sugar
100g of flour
150g of Panko breadcrumbs
50g of sugar
100g of honey
Beverages
250ml of water
Cooking Sauces
40g of creamed coconut
Dairy
60g of Greek yoghurt
2 eggs
250g of double cream
500g of Greek yoghurt
Speciality Ingredients
50g of glucose
Fruit & Vegetables
mango, diced