Tonka pudding with raspberries and almond and coconut crunchy cereal
40 Min.
For 4 servings
Info
- Perptime 20 Min.
- Baketime 20 Min.
Ingredients
Portions
- 250 g raspberries
- 1 tbsp lemon juice
- 40 g Cristallino cane sugar HIH
- 80 g Oats, small leaf
- 20 g Almond slivers
- 1 pinch of cinnamon
- 1 Atlantic sea salt fine
- 30 g Coconut oil virgin HIH
- 40 g Coconut blossom syrup
- 1 pack of Rapunzel tonka pudding powder
- 500 ml milk
Preparation
Put the raspberries, fresh or frozen, in a saucepan and bring to a boil with lemon juice.
For the crunchy cereal, preheat the oven to 160 ° C top and bottom heat. Mix oatmeal, flaked almonds, cinnamon and salt. Then add melted coconut oil and coconut blossom syrup and mix well.
Spread the crunchy cereal on a baking sheet lined with baking paper and bake for about 10 minutes. Then turn once and bake for another 5-10 minutes. When it is nicely browned, take it out. Let cool at room temperature, the crunchy cereal will only become crispy.
Prepare the tonka pudding according to the package instructions and layer with the raspberries and the almond-coconut crunchy cereal in dessert glasses.
USED RAPUNZEL PRODUCTS
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