{"id":5085,"date":"2013-02-16T20:32:54","date_gmt":"2013-02-16T20:32:54","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5085"},"modified":"2013-02-16T20:32:54","modified_gmt":"2013-02-16T20:32:54","slug":"kokosreis-mit-frischen-fruchten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/16\/kokosreis-mit-frischen-fruchten\/","title":{"rendered":"Kokosreis mit frischen Fr\u00fcchten"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n150 g Klebreis oder Milchreis<br \/>\n3 EL Rohrzucker, braun<br \/>\n1 Priese Salz<br \/>\n350 ml Wasser<br \/>\n150 ml Kokoscreme, unges\u00fcsst (aus der Dose)<br \/>\n500 g Fr\u00fcchte, frisch, wie z.B. Erdbeeren, Himbeeren, Pfirsiche, Kirschen<br \/>\n6 EL Karamelsirup, Ahornsirup oder Honig<br \/>\nBrauner Zucker zum Bestreuen<br \/>\nLimetten zum Garnieren<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nDen Reis zusammen mit Zucker und Salz im Wasser 25-30 Minuten bei sehr kleiner Hitze kochen. Kokoscreme unter den Reis r\u00fchren und erkalten lassen. Mit 2 Essl\u00f6ffeln zu l\u00e4nglichen Kl\u00f6ssen formen und auf Tellern anrichten. Fr\u00fcchte absp\u00fclen, eventuell in dekorative St\u00fccke oder Spalten schneiden und um den Reis geben. Den Sirup dar\u00fcber tr\u00e4ufeln und mit etwas braunem Zucker bestreuen. Mit Limetten verzieren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 150 g Klebreis oder Milchreis 3 EL Rohrzucker, braun 1 Priese Salz 350 ml Wasser 150 ml Kokoscreme, unges\u00fcsst (aus der Dose) 500 g Fr\u00fcchte, frisch, wie z.B. Erdbeeren, Himbeeren, Pfirsiche, Kirschen 6 EL Karamelsirup, Ahornsirup oder Honig Brauner Zucker zum Bestreuen Limetten zum Garnieren Zubereitung Den Reis zusammen mit Zucker und Salz im &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/16\/kokosreis-mit-frischen-fruchten\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[5],"tags":[69],"class_list":["post-5085","post","type-post","status-publish","format-standard","hentry","category-asiatisch","tag-reis","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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Oktober 2011","format":false,"excerpt":"Zutaten 2 Limetten oder Zitronen 150 g Kokoscr\u00e8me 100 g Sahne \u00bd l unges\u00fc\u00dfter Ananassaft Zubereitung Limetten auspressen, die H\u00e4lfte des Saftes mit etwas Wasser in den Eiskugelbeutel f\u00fcllen und einfrieren. Kokoscr\u00e8me, Sahne und Ananassaft gut mit dem Schneebesen verr\u00fchren. Gl\u00e4ser zuerst in den restlichen Limettensaft, dann in Kokosraspel st\u00fclpen.\u2026","rel":"","context":"In &quot;Getr\u00e4nke&quot;","block_context":{"text":"Getr\u00e4nke","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/getranke\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2295,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/30\/antillen-bowle\/","url_meta":{"origin":5085,"position":5},"title":"Antillen Bowle","author":"Steffen","date":"30. 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