Simon Rimmer coconut rice balls with chocolate dipping sauce recipe on Sunday Brunch

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 available from Amazon now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.