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Soft coconut-rice porridge and salted caramel sauce

(4 servings) 40 minutes


  • 4 dl coconut milk
  • 2 dl water
  • 1.5 dl porridge rice
  • ¼ dl sugar

In addition: coconut chips

Salted caramel

  • 75 g butter
  • 1 dl sugar
  • ½ dl light syrup
  • 1 ¾ dl cream, lukewarm
  • 0.5–1 tsp gourmet salt

Measure the ingredients into a simmerpot. Let simmer for 40 minutes, stir every 10 minutes. In the meanwhile, prepare the salted caramel.

Melt the butter in a saucepan over low heat. Add the sugar and syrup and heat, stirring constantly, until the sugar has melted into the mixture. Continue stirring until the mixture begins to bubble and the colour darkens to a caramel colour. Then add the cream, pouring it thinly and stirring vigorously. Remove from the stove and add in the salt to taste.

Serve the porridge. Pour over the salted caramel and garnish with coconut chips.

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