Simon Rimmer served up delicious coconut rice balls with chocolate dipping sauce on Sunday Brunch.
The ingredients are: 125g risotto rice, 250ml water, 50g dessicated coconut, 50g grated creamed coconut, 50g sugar, 60g Greek yoghurt 2 beaten eggs, 150g brioche breadcrumbs and 30g desiccated coconut.
For the sauce: 125g chocolate, 125ml condensed milk, 125ml water and 1 tsp vanilla extract.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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